Serves: 8
Total Calories: 149

1/2 cup buttermilk at room temperature
3/4 cup orange juice
grated orange peel of 1 orange
2 1/4 cups whole-wheat pastry flour or unbleached white flour
1 teaspoon baking soda
1 teaspoon cream of tartar
3 tablespoons fructose
2 tablespoons low-calorie margarine, cold
1 cup fresh or frozen (thawed) blueberries

1. In a small bowl, combine buttermilk, orange juice, and orange peel. Set aside.

2. Sift together flour, baking soda, cream of tartar, and fructose into a large bowl. Using a fork or pastry blender, cut in the margarine until well combined. Stir in buttermilk mixture and blueberries, and mix gently by hand until well combined.

3. Turn batter onto a lightly floured cookie sheet, and pat into a circle about 3/4 inch thick and 8 inches across. Use a sharp knife to cut the circle into eight wedges, cutting almost all the way through. Place pan in a preheated 375°F oven, and bake for 25 minutes until lightly browned.

EXCHANGES
2 Starch

NUTRITION FACTS
Calories 168
Calories from Fat 20
Total Fat 2 grams
Saturated Fat 0 grams
Cholesterol 1 milligram
Sodium 144 milligrams
Total Carbohydrate 33 grams
Dietary Fiber 5 grams
Sugars 9 grams
Protein 5 grams

Nutritional Facts:

Serves: 8
Total Calories: 149
Calories from Fat: 11

More Recipes from the The Complete Quick & Hearty Diabetic Cookbook Cookbook:
Baked French Toast With Raspberry Sauce
Blueberry Scones
Corn Cakes
Fresh Blueberry Pancakes
Fruit Puff Pancake
Hash Browns
Italian Frittata
Mini Breakfast Quiches
Turkey Sausage Patties
Western Omelet