Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Lemon juice |
| 2 teaspoons | Cornstarch |
| 6 mediums | Pears; peel, core, thinly sliced |
| 16 ounces | Cranberry sauce; whole |
| 1 teaspoon | Ground cinnamon |
| Lemon biscuits; below -or- | |
| 1 can | (8-oz) refrigerated biscuits; cut in 1/2 |
| Lemon zest; for garnish | |
| 2 cups | Flour; all-purpose |
| ½ cup | Sugar; or substitute |
| 1 tablespoon | Baking powder |
| ¼ teaspoon | Salt; or substitute |
| 1 | Egg beaters 99% egg substitute; or substitute |
| ⅓ cup | Nonfat milk |
| 1 teaspoon | Lemon peel; grated |
LEMON BISCUITS
From: reggie@... (Reggie Dwork) (COLLECTION) Date: Tue, 1 Mar 1994 20:11:48 GMT Recipe By : Woman's World Magazine Jan. 1994 LEMON BISCUITS: In bowl combine flour, sugar, baking powder and salt. Stir in egg, milk and lemon peel until just combined. On floured surface knead then roll out to ½" thick. Cut out biscuits using 2" star or biscuit cutter. Repeat with scraps.
Preheat oven to 425 deg F. Lightly spray nonstick cooking spray on 2 qt shallow casserole or glass baking dish; set aside. In lg bowl combine lemon juice and cornstarch. Add pears; toss to coat well. Stir in cranberry sauce and cinnamon. Spoon mixture into prepared dish. Arrange biscuits around edge of fruit mixture in overlapping fashion. Bake 25 - 30 min until fruit is tender and biscuits are golden. Garnish.
NOTES : Cal 439⅖, Fat 1⅒ g, Carbs 103.9 g, Protein 7⅕ g, Sodium 268 mg, Dietary Fiber 4.7 g, CFF 2.3%.
REC.FOOD.RECIPES ARCHIVES
/FRUIT
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