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Diabetic Recipes

Diabetic Breads

 

Pecan Buns

Makes 10 servings.

1 (7.5 oz) package reduced-fat refrigerator buttermilk biscuits

1 tsp reduced-fat tub-style margarine (4.5 gm fat/Tbsp)

1-1/2 Tbsp mild or strong-flavored honey

2 Tbsp finely chopped pecans

 

Preheat the oven to 450°. Spray a 9-inch pie plate with nonstick spray coating and set aside.

Open the biscuit carton and separate the biscuits. Place them on the pie plate so they are barely touching.

With your finger or the back of a spoon, spread the margarine on the biscuits, dividing it evenly. Pour the honey on the biscuits, dividing it evenly, and spread it to cover the biscuit tops. Sprinkle the biscuits with the pecans.

Bake in the center of the oven for 8 to 10 minutes, or until golden. Serve hot. Leftover buns will keep at room temperature for 1 to 2 days, if tightly covered. They can be served as-is, or rewarmed quickly in the microwave or toaster oven.

 

Nutritional Information (per 1 bun serving): 69 Cal; 2 g Total Fat; 13 g Carb; 00mg Cholesterol; 183 mg Sodium; 1 gm Protein; 4 g Sugars.

Dietary Exchanges: 1 Starch (1 Carbohydrate).
 

* Provided for information use only

 

 

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Last update on August 30, 2005
Partners: Acupuncture, Chinese Medicine.