Pumpkin Biscuits (Lacto) Recipe
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Pumpkin Biscuits (Lacto)
1 cup Canned pumpkin (NOT pie
Filling)
2/3 cup Skim milk or other form of
Liquid
1 1/2 cup Flour (half white, half WW)
2 tbsp Wheat germ
2 tbsp Wheat bran
4 tsp Baking powder
1 Clove garlic, minced
1 pinch Nutmeg
1 tsp Salt (optional)
Combine wet, combine dry, mix wet into dry, drop by generous
spoonfuls onto baking sheet squirted with PAM. Bake 20-30 minutes at
450 degrees.
The garlic doesn't really give these a pronounced garlic flavor--it
just eliminates some of the cloying sweetness of the pumpkin. When
these first come out of the oven they are very crisp on the outside
and dense and moist on the inside--sort of like little
mini-spoonbreads. After they cook the texture becomes more uniform
and more like the standard biscuit we all know and love.
Posted by Kirstin Reade Wilcox to the Fatfree
Dig. Vol. 12 Issue 19 Nov. 20, 1994. FATFREE Recipe collections
copyrighted by Michelle Dick 1994. Used with permission. Formatted by
Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. |
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Dieting made easy
If you wish to shed a few kilos and boost your all round wellbeing, among other things you ought to follow a methodically planned solid weight loss regime. Theoretically, this need to comprise five measures of fruit & veg each day and also include the optimum mixture of carbohydrate, fats, and protein.
When people first start dieting, they often pick out food store and brand name foods described as 'low fat'. This is most certainly an error, for a food might just be reduced in fat, but whilst still remaining elavated in calories.
When deciding on a dietary regime, it is essential to try to decrease your consumption of fats, refined carbohydrates and salt.
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