Free The Big Book of Diabetic Desserts by Jackie Mills Page B

powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons 67% vegetable oil butter-flavored spread, chilled
    Raspberry Sauce
    1 (12-ounce) package frozen unsweetened raspberries, thawed
2 tablespoons granulated sugar
1 tablespoon fresh lemon juice
    Filling
    4 medium peaches peeled, pitted, and sliced (about 2 cups)
    Make Biscuits
    1. Preheat the oven to 375°F. Coat a baking sheet with cooking spray and set aside.
    2. Combine the buttermilk and vanilla in a small bowl. Set aside. Combine the flour, 2 tablespoons of the sugar, the baking powder, baking soda, salt, and butter-flavored spread in a food processor and pulse until the spread is uniformly incorporated into the dry ingredients. Transfer the mixture to a large bowl. Add the buttermilk mixture and stir just until moistened.
    3. Using floured hands, shape the dough into 8 (2-inch) diameter rounds and place on the prepared pan, spacing about 1/2-inch apart. Sprinkle evenly with the remaining 1/2 tablespoon sugar. Bake 10 to 12 minutes, or until the tops of the biscuits are lightly browned. Transfer to a wire rack. Serve the biscuits warm or at room temperature.
    Make Sauce
    1. Combine the raspberries, sugar, and lemon juice in a food processor or blender and puree. Press mixture through a fine wire mesh sieve, discarding solids.
    2. To serve, split the biscuits in half horizontally. Place the bottom halves in each of 8 shallow serving dishes. Top each with 1/4 cup of the peaches. Top the peaches with the top halves of the biscuits. Drizzle each one with 2 tablespoons of the sauce. Serve immediately.
    Exchanges: 2 Carbohydrate • 1/2 Fat
    Calories 154, Calories from Fat 35, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 203 mg, Total Carbohydrate 28 g, Dietary Fiber 1 g, Sugars 15 g, Protein 3 g.
    Buttermilk–Orange Scones
    Makes 9 servings • Serving size: 1 scone
    Handle the dough as little as possible as you shape it to ensure that the scones bake up tender and flaky. Depending on what looks freshest in the market, you can use tangerines or clementines for the zest instead of oranges.
    2 cups all-purpose flour
4 tablespoons granulated sugar, divided use
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons 67% vegetable oil butter-flavored spread, chilled
2/3 cup low-fat buttermilk
1 large egg
1 teaspoon vanilla extract
1 tablespoon fresh grated orange zest
    1. Preheat the oven to 375°F. Coat a baking sheet with cooking spray and set aside.
    2. Combine the flour, 3 tablespoons of the sugar, baking powder, baking soda, salt, and butter-flavored spread in a food processor and pulse until spread is uniformly incorporated into the dry ingredients. Transfer the mixture to a large bowl and set aside.
    3. Combine the buttermilk, egg, and vanilla in a small bowl and whisk to mix well. Stir in the orange zest. Add the buttermilk mixture to the flour mixture and stir just until moistened.
    4. Transfer the dough to a lightly floured surface, sprinkle lightly with flour, and using floured hands, shape the dough into a 9-inch square. Cut the dough into 9 squares and transfer to the prepared pan, spacing about 1/2-inch apart. Sprinkle evenly with the remaining 1 tablespoon sugar. Bake 12 to 14 minutes, or until the tops of the scones are lightly browned. Serve immediately.
    Exchanges: 2 Carbohydrate • 1/2 Fat
    Calories 169, Calories from Fat 37, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 24 mg, Sodium 273 mg, Total Carbohydrate 28 g, Dietary Fiber 1 g, Sugars 7 g, Protein 4 g.
    Dried Apple–Walnut Scones
    Makes 8 servings • Serving size: 1 scone
    Make fast work of chopping dried apples by cutting them with kitchen shears instead of a knife. Enjoy these on a fall or winter day with a cup of hot tea or apple cider.
    1/3 cup walnut pieces
1/4 cup unsweetened apple juice
1/4 cup dried apple slices, chopped
1 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup light brown sugar
1 teaspoon baking