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(not used 2/07 tea)
2 C. all-purpose flour
1/4 C. sugar
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
3 T. margarine, chilled and cut into small pieces
1 (8-oz.) carton vanilla low-fat yogurt
Nonfat vegetable cooking spray
1/4 C. no-sugar-added strawberry or raspberry spread
2 T. finely chopped pecans
Combine first 5 ingredients in a bowl; cut in margarine
with pastry blender until mixture resembles coarse
meal. Add yogurt to dry ingredients, stirring just
until dry ingredients are moistened. (Dough will be
sticky.)
Turn dough out onto a lightly floured surface; with
floured hands, knead 4 to 5 times. Pat dough into an
8-inch circle on baking sheet coated with cooking spray.
Cut dough into 12 wedges, cutting to but not through
bottom of dough; make a small slit in center of each
wedge.
Place 1 teaspoon strawberry spread on top of each
slit; sprinkle with pecans. Bake at 400° F. for
13 minutes or until golden. Serve warm.
Makes 1 dozen.
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