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Fresh Tomato Biscuits 1 (7.5-ounce) can refrigerated buttermilk biscuits 1/4 cup fat-free mayonnaise 1 tablespoon Splenda Granular 1 teaspoon dried basil 1/8 teaspoon black pepper 5 tablespoons reduced-fat Parmesan-style grated topping (I would just use regular parmesan) 1 1/4 cups finely chopped fresh tomatoes
Preheat oven to 375 degrees. Spray a large baking sheet with butter-flavoredcooking spray. Separate biscuits and evenly arrange on prepared bakingsheet. Slightly flatten each with a sturdy spoon. Bake for 5 minutes.Meanwhile, in a small bowl, combine mayonnaise, Splenda, basil and blackpepper. Stir in Parmesan cheese. Lightly flatten biscuits again with asturdy spoon. Evenly spread about 1 tablespoon mayonnaise mixture over eachpartially baked biscuit. Sprinkle 2 tablespoons chopped tomatoes over top ofeach. Continue baking for 5 minutes or until mayonnaise mixture is hot andbubbly. Serve at once.Serves 5 (2 each). Per serving: 151 calories; 4 grams protein; 3 grams fat(17 percent of total calories); 27 grams carbohydrate; 1 gram fiber; 55milligrams cholesterol; and 568 milligrams sodium.Diabetic Exchanges: 1 1/2 starch.JoAnna Lund's Healthy Exchanges Newsletter - Date Unknown
Posted by HappySlob ::
9:39 AM ::
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