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4 Holiday Breakfast or Brunch Recipes continued...

Zest from 1 orange, finely chopped

1 large egg, higher omega-3 if available, lightly beaten

3/4 cup dried cranberries

Preparation:

1. Preheat oven to 350 degrees. Coat a nonstick baking sheet with cooking spray.

2. In a small bowl, blend the sour cream and baking soda and set aside. In a food processor, combine the flours, sugar, baking powder, salt, and cream of tartar and pulse to blend well. Add the margarine and cream cheese and pulse to cut them in. (If you don't have a food processor, cut in the margarine and cream cheese with a pastry blender.)

3. In a large bowl of an electric mixer, combine the flour mixture, sour cream mixture, half-and-half, orange zest, beaten egg, and cranberries. Beat on low speed just until a dough forms.

4. Turn the dough onto a lightly floured piece of wax paper and knead a couple of times. Pat the dough into a 3/4-inch round. Cut the round into 12 wedges and place them an inch apart on the prepared baking sheet. Bake scones for 15 to 20 minutes or until they're golden brown on the bottom. Serve warm or cold. 

Yield: About 12 scones 

WebMD Weight Loss Clinic members Journal as 3 pieces of pancakes OR 1 small muffin + 1 tablespoon sugar or jam OR 1 cup starchy foods with 1 teaspoon fat maximum 

Nutrition Information: Per scone: 311 calories, 8 g protein, 55 g carbohydrate, 7.5 g fat, 1.6 g saturated fat, 21 mg cholesterol, 3.5 g fiber, 500 mg sodium. Calories from fat: 21%.

Gingerbread Muffins

Ingredients:

1 cup boiling water

2 teaspoons baking soda

1 1/4 cups whole-wheat flour

1 1/4 cups unbleached white flour

2 teaspoons ground ginger

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

2 teaspoons baking powder

1/4 cup canola oil

1/4 cup light or fat free cream cheese or sour cream

1/2 cup dark brown sugar, packed

1 cup unsulfured molasses

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