get out of bed breakfasts Part 4

[Guest guest]

Nutritional values are per serving. These recipes are from Jo Lund's

Cooking Healthy with the kids in mind.

Breakfast Drop Scones

serves 8

1 1/2 rf Bisquick baking mix.

2 tablespoons splenda

1/2 cup raisins

1/2 cup chopped dried apricots

2/3 cup carnation dry nonfat milk powder

2/3 cup water

Preheat oven to 425*

Spray a baking sheet with butter flavored spray.

In a large bowl, combine baking mix, splenda, raisins and apricots.

In a small bowl, mix the dry milk powder with water, then add the milk

mixture to the the baking mix mixture. Mix just until dry ingredients are

moistened. Drop by Heaping tablespoons on to the prepared baking sheet, to form

8

scones. Bake for 10 to 12 minutes. Place on a wire baking sheet till cool.

Spray tops with butter flavored spray, eat while warm or serve cold.

149 calories, 1 gm fat, 4 gm protein, 31 gm carbs, 294 mg sodium, 95 mg

calcium, 2 gm fiber

Quick and Easy Stickey Rolls

serves 6

2 tablespoons brown sugar twin

1/4 cup sugar free syrup

1/2 teaspoon apple pie spice

3 tablespoons chopped pecans

1/4 cup raisins

1 7.5 oz can of Pillsbury refrigerated buttermilk biscuits

Preheat oven to 350*

Spray a 9 inch pie plate with butter flavored spray. In the prepared pie

plate, combine brown sugar twin, maple syrup, and apple pie spice. Stir in

pecans and raisins. Seperate biscuits, then cut into quarters. Drop biscuit

pieces evenly over syrup mixture. Lightly spray top of bisquit pieces with

butter

flavored spray. Bake for 12 to 15 minutes or until golden brown. Cut into 6

wedges and serve hot.

135 calories, 3 gm fat, 3 gm protein, 24 gm carbs, 327 mg sodium, 4 mg

calcium, 2 gm fiber