20
Recipes (continued)
20
Sour cream & chive scrolls-Low fat and
gluten free!
Serves: 12
Preparation: 15 mins
Cooking: 25-30 mins
Melted butter, to grease
2 ½ cups gluten-free self-raising flour
½ teaspoon salt
¹⁄³ cup dried chopped onion
2 tablespoons dried chopped chives
50g reduced-fat dairy spread
½ cup light sour cream
½ cup skim milk
½ cup coarsely grated light mozzarella
80g reduced-fat feta, crumbled
1. Preheat oven to 200C. Brush a baking tray
with melted butter to grease.
2. Sift flour into a large bowl. Stir in salt,
onion and chives until combined.
3. Use your finger tips to rub in spread until
mixture resembles breadcrumbs. Use a
round-bladed knife in a cutting motion
to stir in the sour cream and milk until
combined. Turn out onto a lightly floured
surface. Knead until smooth. Roll out to a
20 x 30cm rectangle.
4. Sprinkle over the mozzarella and feta.
Starting from the long side, roll dough up
to form a log. Trim ends. Cut the log into
12 x 2cm-thick slices. Arrange scrolls, cut
side down, side by side in prepared pan.
5. Bake for about 25 minutes or until golden
and cooked through. Transfer to a wire rack
to cool slightly.
NOTE: You can use wholemeal flour instead of
white flour if desired.
Nutritional information per serve
5g fat; 747kJ; 2g sat fat; 1.1g fibre;
23g carbohydrate.
Tomato, mozzarella & pancetta muffins
Makes: 12
Preparation: 10 mins (not including drying time)
Cooking: 22-25 mins
3 cups self-raising flour
200g dried tomatoes, chopped
8 slices mild pancetta, chopped
1 cup coarsely grated mozzarella
1½ cups skim milk
125g unsalted butter, melted
1 egg, lightly beaten
1. Preheat oven to 180C. Spray a 12 hole
(¹⁄³ cup) capacity non-stick muffin pan with
cooking oil.
2. Combine the flour, tomato, pancetta and
cheese in a large glass bowl. Stir in the
combined milk, butter and egg until just
combined (mixture should be lumpy).
3. Spoon mixture evenly among prepared
holes. Bake for 22-25 minutes or until a
skewer inserted into the centres comes out
clean. Remove from oven. Transfer to a
wire rack to cool slightly. Serve.
Note: These muffins are suitable to freeze.
Wrap in plastic wrap or place in sealable
plastic bags. Label, date and freeze for up
to 3 months.
Nutritional information per muffin
10g fat; 1004kJ; 5.8g sat fat; 3.4g fibre;
24g carbohydrate
Recipes (continued)
