Healthy and tasty blueberry scones! Sugar-free, guilty-free!
2cupall purpose flour
1/2cupSugarLike 0 Calorie Sweetener
1 1/2cupFrozen blueberry
1cupskimmed milkat room temperature
Preheat oven to 325 °F (163°C) .
Cut butter into mixture of flour, SugarLike™ Zero Calorie Sweetener, baking powder, and salt.
Add blueberries to the mixture.
In separate bowl beat together milk and egg, add vanilla extract in, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't over handle.
Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
Bake on ungreased sheet for about 30 minutes. Serve warm!!
No added sugars - 75% sugar reduction achieved
This recipe has low cholesterol and very low sodium, which may reduce the risk of high blood pressure
These are healthy blueberry scones - You can afford to enjoy it with a cup of coffee or tea with SugarLike™ Zero Calorie Sweetener of course.
Preheat the oven to 300°F (150°C). Lightly grease the 10-inch spring form pan.
Combine crushed digestive biscuits and melted butter together and press the crumble mixture to the bottom of the spring form pan.
Bake for 10 minutes and cool at room temperature to be filled.
In a large bowl, beat cream cheese, sour cream and the SugarLike™ Zero Calorie Sweetener together until smooth. Then beat in egg yolks, sifted corn starch and flour. Chill in fridge for 15 minutes.
In a medium-size bowl, beat the egg whites on high speed until foamy. At the foaming stage, add in the lemon juice. Continue beating at high speed until foam becomes smaller and more even in size. Continue beating on high until soft peaks form (the egg white’s peak should hold and then curl slightly at the end). The total beating time is approximate 4 minutes
Gently fold the egg whites into the cream cheese mixture. Do not stir it in circle.
Add in raspberries and gently mix.
Pour the batter into the crust.
Bake for 60 or 70 minutes with a pan of cold water in the oven. Leave it in the oven with the door closed for 1 hour then remove and cool to room temperature.
Chill overnight or at least 5 hours before serving.
This recipe has achieved 80% sugar reduction with no added sugars!
You could also add a rich whipping cream or chocolate sauce on top. Enjoy!