Wednesday, September 14, 2011

LowFat Lemon/Blueberry Biscuits

I began making this recipe many years ago. I found it in a Taste of Home magazine.

{If you haven't figured it out yet...I'm a HUGE fan of Taste of Home recipes.}

This is deliciously wonderful. If you choose to make these sugar free/fat free...no one will guess. They are healthy nibbles of yumminess!

I think the marriage of lemon and blueberry is a perfect match....and that resulting thought is expressed beautifully in this biscuit.


Oh...another thing that I love about this recipe is that you stir it by hand. No need to get out the mixer and dirty the beaters.

It's easy to make and very tasty.

Mix the dry ingredients in a bowl, and add the blended wet ingredients, then stir. I love using my curved spatula...or spoonula, as Rachel Ray calls it.





I enjoyed some warm biscuits and hot tea in the middle of the afternoon! Such pampering!







LEMON BLUEBERRY BISCUIT
(From The Better Baker)



2 c. all purpose flour (I replaced 1/3 c. with whole wheat)
1/3 c. sugar (I used Splenda)
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 carton (8 ozs) lemon yogurt
(I only had vanilla, so I added a tsp. or lemon flavoring to yogurt)
1 egg, lightly beaten (or 2 egg whites)
1/4 c. butter or margarine, melted
(I've substituted liquid Butter Buds to
make this totally fat free)
1 tsp. grated lemon peel
1 c. fresh or frozen blueberries



(I like a little more lemon 'zing', so I add a little more lemon flavoring even when I use lemon yogurt)



GLAZE:
1/2 c. powdered sugar
1 Tb. lemon juice
1/2 tsp. grated lemon peel



Preheat oven to 400. In a large bowl, combine dry ingredients. Combine yogurt, egg, butter and lemon peel; stir into dry ingredients just until moistened. Fold in blueberries. Drop by tablespoonsful onto a greased baking sheet. Bake 15 - 18 minutes or until lightly browned. (Remember the Splenda 'rule'...it bakes faster). Combine glaze ingredients; drizzle over warm biscuits.



Yield: 1 dozen