Serves: 10
Total Calories: 112

2 cups unbleached white flour
1 teaspoon baking soda
2 tablespoons low-calorie margarine, chilled and cut into bits
1 tablespoon caraway seeds
1/4 cup dried currants or raisins
1 cup low-fat buttermilk

1. Preheat the oven to 375°F. Combine the flour and baking soda. With 2 knives or a pastry blender, work in the margarine until the mixture resembles coarse crumbs.

2. Toss in the caraway seeds and currants. With a fork, mix in the buttermilk and mix until just blended. Turn the dough out onto a lightly floured surface and knead very gently for 20 strokes, just until smooth. Do not overwork the dough.

3. Pat well into a 9-inch pan or shape well on a baking sheet. Make a shallow 4-inch cross in the center of the loaf and bake for 25 to 30 minutes until golden. Serve warm.

EXCHANGES
1 1/2 Starch

NUTRITION FACTS
Calories 122
Calories from Fat 14
Total Fat 2 grams
Saturated Fat 0 grams
Cholesterol 1 milligram
Sodium 127 milligrams
Total Carbohydrate 23 grams
Dietary Fiber 1 gram
Sugars 4 grams
Protein 4 grams

Nutritional Facts:

Serves: 10
Total Calories: 112
Calories from Fat: 10

More Recipes from the The Complete Quick & Hearty Diabetic Cookbook Cookbook:
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Buttermilk Biscuits
Corn Muffins
Cranberry Orange Scones
Date Nut Bread
Homemade Seasoned Bread Crumbs
Irish Soda Bread
Pineapple Muffins
Spoon Bread
Sweet Potato And Zucchini Bread