Revised after testing Feb 94. Used 1 1/2 cup flour NOT 2 1/2 cups as printed in the book. The 1 cup beans probably replaced 1 cup flour in the original recipe. Stir dry ingredients together in a mixing bowl. Cut in butter until mixture resembles crumbs. In food processor or blender, puree beans with milk. OR mash beans and stir in milk. Stir into dry ingredients all at once to make light soft dough. Turn out onto lightly floured board, sprinkle with flour and knead about 20 seconds. Shape biscuits by rolling, patting and cutting or divide dough into 16 pieces and shape by hand. Bake at 400 F for 12 to 15 minutes or until golden brown. 1 biscuit - 162 calories, 1 1/2 starch, 1 fats & oils exchange 4 grams total fat, .8 grams saturated fat, 0 cholesterol, 5 grams protein, 26 grams carbohydrate, 169 mg sodium, 204 mg potassium. Adapted from Full of Beans by V. Currie & Kay Spicer, 1993 Shared and tested by Elizabeth Rodier Feb 94 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (27g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 2 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 240mg||8 %|
|Potassium 34.5mg||1 %|
|Total Carbohydrate 12.5g||4 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 11.6g|
|Protein 1.7g||2 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 58
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!