Snacks. A cuss word to those of us on a diet. That pile of Halloween candy you know is still in back of the closet, the soon-to-be-gone Twinkies in the pantry, and my personal favorite, the convenience store hot dogs.
Sure, we make believe that the organic apples, sitting there on the kitchen counter “tempting” us, are wonderful, tasty snacks, better than anything that comes from the bakery. Dietary delusions.
For those of us who are seriously snack-challenged, diabetic or not, here’s a baked good that’s healthy and tasty.
Chocolate Chip-Cherry Scones
2C all-purpose flour
2t baking powder
1/4C butter, very cold
3/4C plain or vanilla fat-free yogurt
1/2C dried cherries
1/4C semi-sweet chocolate chips
2t coarse sugar (aka, turbinado sugar)
Heat your oven to 400F. Spray a baking sheet with cooking spray.
In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt. Cut in the butter with your fingers or a fork, until mixture looks like fine crumbs. Stir in the yogurt, cherries and chocolate chips. The dough will look dry and crumbly…it should.
On a lightly floured surface, shape the dough into a ball. Knead it about 10 times, then divide the ball in half. On the cookie sheet, pat each half of the dough into a 6″ round. Cut each round into 8 wedges with a sharp knife, but don’t separate the wedges. Sprinkle each round with the coarse sugar.
Bake 12-14 minutes or until golden brown. Immediately transfer to a cooling rack. Carefully separate the wedges, serve warm.
Calories: 130, Calories from fat: 35, Sat fat: 2.5g, Cholesterol: 10mg, Carbs: 22g, Dietary fiber: 1g, Sugars: 9g
Recipe: courtesy Betty Crocker Diabetes Cookbook.
Kent McDonald is a Certified Personal Chef, living and working in Phoenix, AZ. (c) All rights reserved, 2012