Low Fat Fruit And Yogurt Scones Recipes

QUICK YOGURT SCONES

Steps:

• Preheat oven to 400 degrees. Grease a large baking sheet.
• Sift together the flour, baking powder, baking soda, and salt With a pastry cutter, cut the flour mixture together with the cold margarine and brown sugar until well blended.
• In a small bowl beat together the yogurt and 1 egg. Pour into the pastry mixture. Add raisins and stir just until mixed.
• Drop by rounded 1/4-cup measures onto the prepared baking sheet. Beat remaining egg and brush onto tops of scones. Bake for 12-15 minutes. Serve warm.

FRUIT AND YOGURT SMOOTHIE

Steps:

• Blend the banana, yogurt, sugar, pineapple juice, strawberries, orange juice, and milk in a blender until smooth.

EASY FLUFFY SCONES

Steps:

• Put a baking sheet in the oven at 220C/200C fan/gas 7. Put the flour, salt and baking powder into a food processor, then whizz in the butter until it disappears. Pulse in the sugar, tip into a large bowl, then make a well in the middle.
• Warm the yogurt, milk and vanilla together in the microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it's all in, stop.
• Tip the dough onto a floured surface, then, with floured hands, fold the dough over a few times - just enough to create a smoothish dough. Press out to about 4cm/1½in thick, dip a 7cm cutter into more flour, then stamp out 4 rounds, flouring the cutter each time. Squash the remainder lightly together, then repeat until the dough is used up. Brush tops with egg wash, scatter flour over the hot sheet, then lift the scones on. Bake for 12 mins until risen and golden. Best eaten just-warm, or on the day.

ORANGE YOGURT SCONES

Steps:

• In a bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda and salt; cut in butter until crumbly. In another bowl, whisk the yogurt, orange juice and zest; stir into dry ingredients just until moistened. Turn onto a floured surface; knead 10 times., Transfer dough to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. Sprinkle with remaining sugar. Bake at 400° for 15-20 minutes or until golden brown. Serve warm.

LOW FAT DRIED FRUIT SCONES

Steps:

• Preheat oven to 400°.
• Coat cookie sheet with non-stick spray.
• In a large bowl, combine first 6 ingredients.
• Cut into dry ingredients the plum puree and cold margarine with pastry blender until mixture resembles coarse crumbs.
• Add yogurt and mix until just blended.
• Stir in dried fruit.
• On a floured surface, roll or pat dough to 3/4 inch thickness.
• Cut out with a 2 1/2 to 3 inch biscuit cutter, rerolling scraps as needed.
• NOTE: The less you handle the dough the better so be sure to get as many as possible the first time.
• Arrange on cookie sheet, spacing 2 inches apart.
• Brush with beaten egg white and sprinkle with sugar.
• Bake in the center of the oven for about 15 minutes or until golden brown and springy to the touch.