Combine the dry ingredients in a mixing bowl. Cut in the margarine with a fork or pastry blender. Add the milk. Stir to make a soft dough. Roll out on a lightly floured surface until 1/2 inch thick. Cut into biscuit shapes. (Or divide dough in 12 balls, roll in your hands and pat lightly to flatten.) Place on an ungreased baking sheet. Bake at 425 F for 12 to 15 minutes or until lightly browned. 1 biscuit - 109 calories, 1 bread exchange, 1 fat exchange 15 grams carbohydrate, 2 grams protein, 4 grams fat 152 mg sodium, 37 mg potassium, 0 cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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|Serving Size: 1 Serving (45g)|
|Recipe Makes: 12|
|Calories from Fat: 70 (44%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 0mg||0 %|
|Sodium 179.3mg||6 %|
|Potassium 30.1mg||1 %|
|Total Carbohydrate 19.5g||6 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 18.8g|
|Protein 2.6g||4 %|
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Calories per serving: 159
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