Sweet potato drop biscuits~
18 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Sweet potato (about 8 oz), peeled, steamed and mashed |
| ⅔ | cup | Nonfat plain yogurt |
| ⅓ | cup | Nonfat margarine |
| 2 | tablespoons | Maple syrup |
| 2 | cups | Whole wheat flour |
| 1 | cup | Unbleached flour |
| 2 | tablespoons | Chopped chives |
| 2 | teaspoons | Dried sage |
| 2 | teaspoons | Dried thyme |
| 2 | teaspoons | Dried rosemary |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Baking soda |
| No-stick spray | ||
Directions
Prep time: 10 min. Cooking time: 10 min.
Preheat oven to 425. In a large mixing bowl, cream together the mashed sweet potato, yogurt, margarine and maple syrup. Set bowl aside. In a medium bowl, mix together dry ingredients. Add to the sweet-potato mixture and beat with an electric mixer until combined. If mixture becomes too hard, finish by hand. Drop by tablespoonsful onto a cookie sheet sprayed with no-stick spray. Bake at 425 for 8 to 10 minutes or until lightly browned. Yield: 18 biscuits.
Per Serving: 93 calories; ½ g fat (5% of calories); 2⅕ g dietary fiber; 3⅕ g protein; 20 g carbohydrates, no cholesterol, 120 mg sodium.
Source: Prevention Magazine 10/94 Typed for you by Marjorie Scofield 3/28/95
Recipe By : Chef Sue Chapman, Skylonda fitness retreat, CA From: Marjorie Scofield Date: 04-05-95 (69) Recipes