Low Fat Strawberry Scones

  Low Fat Strawberry Scones
Servings: 8 • Serving Size: 1 scone • Old Points: 4 pts • Points+: 5 pts
Calories: 201.1 • Fat: 6.5 g • Protein: 4.5 g • Carb: 32.2 g • Fiber: 2.7 g


1 cup fresh strawberries, cut into small pieces
1 cup all purpose flour
1 cup whole wheat flour
1/4 cup sugar plus 1 tsp for topping
1/4 tsp salt
2 tsp baking powder
1/4 (half stick) cup frozen butter
3/4 cups 1% light buttermilk (cold)
1 tsp vanilla

Preheat the oven to 400°.

Mix strawberries with 1 tbsp of sugar and set aside.

In a large bowl, mix all the dry ingredients.

Using the large holes of a cheese grater, grate the frozen butter into the flour. Mixwell with flour.

In a medium bowl, mix the buttermilk, vanilla.

Using a fork, slowly stir in the wet ingredients to the dry ingredients, until all the mixture is moistened. Do not over work the dough. Fold in the strawberries.

Line a cookie sheet with a Silpat, or parchment paper. Drop 8 equal large spoonfuls onto the cookie sheet (to avoid tough scones, do not press or compact). Bake in the center rack 18 minutes. Remove and let them cool about 5 minutes before eating.

strawberry ginger ale

just a fun new idea for a (kinda) clean refreshing beverage:

strawberries in some ginger ale or sparkling water

Spinach Strawberry Salad

For The Vinaigrette:

1/3 cup Red Wine Vinegar

1/4 cup Olive Oil

1/4 cup White Sugar

1 teaspoon Poppy Seeds

1/4 teaspoon Fresh Cracked Black Pepper

1/4 teaspoon Onion Powder

1/4 teaspoon Garlic Powder

1/4 teaspoon Dry Mustard

A pinch of cayenne pepper {don't worry it's not spicy!}

Kosher Salt, to taste

Combine the sugar and red wine vinegar in a mini food processor or a glass jar. Add all the seasonings and pulse {or shake}, while the food processor is running drizzle in the olive oil in a steady stream. Toss in the poppy seeds and give it a quick pulse. Season with Salt to taste. Refrigerate until ready to use.

For The Salad:

10 ounces of baby spinach leaves

A small handful of fresh dill, chopped

1 pint of strawberries, quartered {or more}

2 oz. package of pecan halves, toasted

2-4 grilled chicken breast halves *Optional*

Toast pecans over medium heat, tossing around until fragrant. Toss the spinach with the chopped dill, add the toasted pecans halves and the quartered strawberries, toss some more. Drizzle with vinaigrette.

Optional:

Serve with sliced grilled chicken breast halves and then top with the vinaigrette.

I halved {butterflied} my chicken breasts and drizzled them with olive oil and sprinkled them with lemon pepper and grilled them on my grill pan, about 6 minutes per side, or until done. One chicken breast halve per serving.

Here's the link

Strawberry Feta Salad with Balsamic-Honey Vinaigrette

Balsamic Honey Vinaigrette:
1/3 cup – balsamic vinegar
1/4 cup – honey
1/8 teaspoon – garlic powder
1/8 teaspoon – salt
3 tablespoons – oil

Salad:
6 cups – mixed baby salad greens
2 cups – fresh strawberries, stemmed and quartered
1 medium – red onion, thin sliced, and separated into rings
1/2 cup crumbled Feta cheese
1/3 cup – chopped walnuts

Directions:

Place all Dressing ingredients in a medium bowl and stir until well combined.

Cover and refrigerate until ready to use.

Combine all salad ingredients in a large bowl and toss with enough prepared vinaigrette to coat (about 1/3 cup).

Here's the link