Rosemary Biscuits

By dashy_65

Ingredients

• 3 ounces reduced-fat cream cheese, cubed
• 1-3/4 cups reduced-fat biscuit/baking mix
• 1/2 cup fat-free milk
• 2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed

Details

Servings 8

Preparation

Step 1

In a large bowl, cut cream cheese into baking mix until crumbly. Stir in milk and rosemary just until moistened.

Turn dough onto a lightly floured surface; knead 10 times. Roll out into a 6-in. square. Cut into four 3-in. squares; cut each square diagonally in half.
Place on a baking sheet coated with cooking spray.

Bake at 400° for 10-12 minutes or until golden brown. Serve warm. Yield: 8 servings.

Nutritional Analysis: One biscuit equals 133 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 355 mg sodium, 20 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
Rosemary Biscuits published in Light & Tasty October/November 2002, p20