Cheese and Currant Wedges
Currants and mozzarella cheese give these
golden brown bites an edge over your average wedge.
1 1/2 cups Gold Medal® all-purpose flour
1/2 cup currants or raisins
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup shredded reduced-fat mozzarella cheese
3/4 cup fat-free buttermilk
2 tablespoons olive or vegetable oil
1 egg
Heat oven to 375ºF. Spray round pan, 9×1 1/2 inches, with cooking
spray.Mix flour, currants, baking powder, salt and baking soda in large
bowl. Stir in remaining ingredients. Spread in pan.Bake 30 to 35 mins or
until golden brown. Cool 10 mins before cutting. Serve warm.
Makes 12 wedges
1 Serving: Cals 135 (Cals from Fat 45 ); Total Fat 5 g (Sat Fat 2 g);
Chol 25 mg; Sod 240 mg; Total Carb 18 g (Dietary Fiber 1 g); Protein 5 g
% Daily Value: Vitamin A 2 %; Vitamin C 0%; Calcium 12 %; Iron 4 %
Exchanges: 1 Starch; 1 Fat