1 recipe orange sauce, 1 C. whole wheat flour, 1/2 C. all-purpose flour
1 Tbsp sugar, 1 Tbsp baking powder, 1/2 tsp salt (subsitute the no-salt)
1 1/2 C. evaporated fat-free milk, 1/4 cup refrigerated or frozen egg product, (thawed) 2 Tbsp yogurt butter (melted), 1 tsp vanilla, 1/2 C. dried cranberries, snipped,1 Tbsp finely shredded orange peel,
{Non-stick spray coating}
In a large bowl combine the whole wheat flour, all-purpose flour, sugar, baking powder, and salt. Make a well in the center of mixture; set aside. In another bowl combine evaporated milk, egg product, melted yogurt butter, and vanilla; add all at once to flour mixture. Stir just until moistened {batter should be slightly lumpy}. Fold in the cranberries and orange peel.
Spray a griddle or heavy skillet with non-stick coating. Preheat over medium-high heat. For each pancake, pour about 1/4 cup batter unto hot groddle or skillet. Spread batter into a circle about 4 inches in diameter. Cook over medium heat about two minutes on each side or until pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and edges are slightly dry. Derve the pancakes with orange sauce.
Makes 6 servings {12 pancakes}
Orange sauce:
In a small saucepan combine 1 teaspoon finely shredded orange peel, 3/4 cups orange juice, 1/3 cup water, 3 packets heat-stable low-calorie sweetener or 2 tablespoons sugar, 2 tabelspoons snipped dried cranberries {if desired). And 1 tablespoon cornstarch. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. {Makes about 1 cup}
Exchanges: 1 1/2 Starch / 1 Fruit / 1/2 Cup Milk / 1/2 Fat
Nutrition facts per pancakes with about 3 tablespoons sauce: 250 calories, 5g total fat {1 g saturated fat} 2 mg cholesterol, 500 mg sodium, 44 g carohydrate, 4 g fiber, 10 g protein
*Low-fat Biscuits*
2 1/4 C. reduced fat Bisquick, 2/3 C. skim milk,
Heat oven to 400 degrees
Stir ingredients til soft dough forms, turn onto surface dusted with bisquick, knead ten times. Roll dough 1/2 inch thick, cut with 2 1/2 inch cutter. Place on greased cookie sheet. Bake 8 to 10 minutes or until golden brown.
{Makes 8 to 10 biscuits}.
*Cream Cheese Spread*
{Low-fat}
1 8ounce tub low-fat or fat-free cream cheese, 1/4 C. orange marmalade, 1/4 C. chopped pecans or walnuts, Five bagels or english muffins, split & toasted.
In covered container combine cream cheese, orange marmalade & nuts. Cover & store spread in refrigerator up to one week. To serve: spread on bagels or english muffins.
{Makes 1 1/4 cup spread} Good for breakfast all week long!
