(not used 2/07 tea)
2 C. all-purpose flour
1/4 C. sugar
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
3 T. margarine, chilled and cut into small pieces
1 (8-oz.) carton vanilla low-fat yogurt
Nonfat vegetable cooking spray
1/4 C. no-sugar-added strawberry or raspberry spread
2 T. finely chopped pecans
Combine first 5 ingredients in a bowl; cut in margarine
with pastry blender until mixture resembles coarse
meal. Add yogurt to dry ingredients, stirring just
until dry ingredients are moistened. (Dough will be
Turn dough out onto a lightly floured surface; with
floured hands, knead 4 to 5 times. Pat dough into an
8-inch circle on baking sheet coated with cooking spray.
Cut dough into 12 wedges, cutting to but not through
bottom of dough; make a small slit in center of each
Place 1 teaspoon strawberry spread on top of each
slit; sprinkle with pecans. Bake at 400° F. for
13 minutes or until golden. Serve warm.
Makes 1 dozen.