Recipes (continued)
Sour cream & chive scrolls-Low fat and gluten free!
Serves: 12
Preparation: 15 mins
Cooking:
Melted butter, to grease
2½ cups
¹⁄³ cup dried chopped onion
2tablespoons dried chopped chives 50g
½ cup light sour cream ½ cup skim milk
½ cup coarsely grated light mozzarella 80g
1.Preheat oven to 200C. Brush a baking tray with melted butter to grease.
2.Sift flour into a large bowl. Stir in salt, onion and chives until combined.
3.Use your finger tips to rub in spread until mixture resembles breadcrumbs. Use a
4.Sprinkle over the mozzarella and feta. Starting from the long side, roll dough up to form a log. Trim ends. Cut the log into 12 x
5.Bake for about 25 minutes or until golden and cooked through. Transfer to a wire rack to cool slightly.
NOTE: You can use wholemeal flour instead of white flour if desired.
Nutritional information per serve
5g fat; 747kJ; 2g sat fat; 1.1g fibre;
23g carbohydrate.
Tomato, mozzarella & pancetta muffins
Makes: 12
Preparation: 10 mins (not including drying time)
Cooking:
3 cups
200g dried tomatoes, chopped
8 slices mild pancetta, chopped
1 cup coarsely grated mozzarella 1½ cups skim milk
125g unsalted butter, melted
1 egg, lightly beaten
1.Preheat oven to 180C. Spray a 12 hole
(¹⁄³ cup) capacity
2.Combine the flour, tomato, pancetta and cheese in a large glass bowl. Stir in the combined milk, butter and egg until just combined (mixture should be lumpy).
3.Spoon mixture evenly among prepared holes. Bake for
Note: These muffins are suitable to freeze. Wrap in plastic wrap or place in sealable plastic bags. Label, date and freeze for up to 3 months.
Nutritional information per muffin
10g fat; 1004kJ; 5.8g sat fat; 3.4g fibre;
24g carbohydrate
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