2 c Flour
1 c Whole wheat flour
2 ts Baking soda
1/2 ts Salt
1 c Plain yogurt, lf
1/3 c Molasses (can sub honey)
1/4 c Ff smart beat
1/4 c Ff sour cream
Mix dry ingredients in a large bowl. Mix wet in a smaller bowl, then
combine with dry and mix well. Turn out onto lightly floured board and
knead until fairly smooth, 1 or 2 minutes. Place on pammed cookie sheet and
shape into a flattened ball, about 1.5 to 2 inches high. Cut a shallow X in
the top. Bake at 325 for 35 – 40 minutes, until a tester come out clean.
Spray top with ICBINB spray (lightly) and cool completely before storing.
This is dense, moist and filling, and would be great with soups or salads.
I figured the whole thing to have no more than 6 grams of fat-3 for the
yogurt, and a couple for the flours and butter spray. It’s pretty large, so
I think a serving would be about 1/12, which would make it about .5 grams
per serving.
Yields
1 Servings