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Breakfast Drop Scones with Orange
& Mango Sauce
- 1 tablespoon cornflower
- 1 cup unsweetened orange and mango juice
- 1 medium mango, peeled and chopped
- 2 cups whole meal self-raising flour
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 3 teaspoons Splenda *
- 300 mi skim milk
- 2 large egg whites or substitute*, lightly beaten
Make sauce by blending cornflour with a little juice in a small saucepan. Add remaining juice and chopped mango. Bring mixture to a boil, stirring constantly until sauce thickens and coats the back of the spoon. Remove from heat.
Sift flour, salt and cinnamon into a mixing bowl. Add Splenda and stir. Make a well in the centre.
In a separate bowl combine milk and egg whites or substitute. Pour into flour mixture and stir until smooth. Add a little more milk if necessary to produce a very smooth but thickish consistency.
Heat a non-stick frying pan and spray with a little vegetable oil spray. Drop pikelet-size spoonfuls of batter into pan. Cook until bubbles begin to form, then turn and brown other side.
Gently reheat sauce if desired, and serve over drop scones.
Makes 18
(See picture of this dish opposite page 40.)
Per drop scone: Kilojoules: 279 Ca/ones: 67
Fat: 0.4 g Saturated fat: 0 g Fibre: 2 g
Carbohydrates: 12.4 g Protein: 3.2 g
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