YIELD Makes 16 servings
Serve slightly sweet, currant-dotted cornmeal scones instead of plain cornbread. No one will suspect it has only 3 grams of fat.
INGREDIENTS
1/2 cup dried currants 1 cup warm water 1‑1/3 cups all-purpose flour 2/3 cup cornmeal 1/2 cup plus 1 teaspoon sugar, divided 1‑1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup (1/2 stick) cold margarine, cut into 4 pieces 1/4 cup plain nonfat yogurt 3 tablespoons fat-free (skim) milk 1 egg, lightly beaten 1 egg white, lightly beatenPREPARATION:
- Preheat oven to 375°F. Lightly spray baking sheet with nonstick cooking spray; set aside. Place currants in small bowl. Add water; let stand 10 minutes. Drain and discard water.
- Combine flour, cornmeal, 1/2 cup sugar, baking powder, baking soda and salt in large mixing bowl. Cut margarine into flour mixture with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in currants.
- Combine yogurt, milk and whole egg in small bowl. Add to flour mixture, stirring just until dry ingredients are moistened. Turn out dough onto lightly floured surface; knead 5 or 6 times. Shape dough into 8-inch round. Place on prepared baking sheet. Brush with egg white; sprinkle with remaining 1 teaspoon sugar. Cut into 8 wedges. Bake 20 minutes or until lightly browned. Place on wire rack to cool. Cut each wedge in half.