I had this recipe sitting on my counter for almost two weeks. I kept saying, “Tomorrow, I am making scones!” I had never made scones so I was a little nervous although I have no idea why, as baking comes naturally to me. My original intention with this recipe was to use lemon essential oil in place of the actual lemons. Then I realized I was out! UGH! I wanted to use the oils because not only is it more concentrated, there is less waste. One drop of lemon essential oil is equal to the juice from five whole lemons! Not to mention, the host of additional health benefits and household uses. Make sure the oils you use are therapeutic grade organic oils!
This recipe if from Diane Sanfilippo’s BalancedBites website. She is the creator of the 21 Day Sugar Detox that I participated in about 6 months ago. She has a lot of great recipes and tips to eliminate sugar cravings!
PREP TIME: 15 min
COOKING TIME: 25 min
YIELD: 10 scones (10 servings)
NUTRITION INFO: click here (PDF)
- 3 eggs
- zest from 2 lemons
- 1/4 cup lemon juice (from ~ 1 -1/2 lemons)
- 1/4 cup coconut milk
- 1/2 teaspoon vanilla extract
- 1/4 cup honey
- 1/2 cup coconut flour
- 1/2 cup arrowroot flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon sea salt
- 6 ounces fresh blueberries
- Preheat the oven to 350 degrees F.
- In a food processor or a large mixing bowl with a hand mixer, thoroughly combine the eggs, lemon zest, lemon juice, vanilla extract, and honey.
- Sift in the remaining ingredients, except the blueberries, and mix for about 2 minutes or until the batter is well combined and forms a loose, very wet dough. If the batter is still too loose to somewhat hold its shape, let it sit for 5 more minutes.
- Gently fold in the blueberries until they are evenly dispersed through the mixture.
- Using 1/4 cup of batter for each scone, gently roll each scone into a loose ball and put on a parchment-lined baking sheet. Press down the top of each scone to flatten slightly.
- Bake for about 30 minutes, or until the edges are golden brown. (mine only took about 22 minutes so watch them!)
I know the Fourth of July is long gone, but I made this recipe for a party we attended over the holiday weekend so I had to share it with you! It was super simple to make and delicious! Thanks again SkinnyTaste for another wonderful recipe! Since seasonal fruit varies throughout the country (peaches are great in Florida right now), you could substitute whatever is available in your area for this dish. I think it would be great with mango, kiwi, pineapple etc. Get creative!
On a personal note, I have been extremely lazy in blogging lately, so I apologize for the limited posts. Life has seemed to pleasantly get in the way 🙂 I hope to come back strong in the Fall with some great health and wellness topics as well as some new recipes. I may even venture away from the SkinnyTaste website a little, but no promises! Until then, have a terrific rest of the summer and I am sure I will pop in here and there with some updated info.
Red, White and Blueberry Trifle
Gina’s Weight Watcher Recipes
Servings: 14 • Serving Size: 1 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 169.1 • Fat: 0.4 g • Protein: 2.5 g • Carb: 38 g • Fiber: 3.0 g • Sugar: 16.5 g
Sodium: 102.8 mg
- 10 oz angel food cake, cut into 1-inch cubes*
- 2 pints strawberries, sliced
- 2 pints blueberries
For the cream filling:
- 6 tbsp fat-free sweetened condensed milk (I used Borden Eagle)
- 1 1/2 cups cold water
- 1 package sugar-free white chocolate instant pudding mix
- 12 oz fat-free frozen whipped topping, thawed
Whisk the condensed milk and water in a bowl. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping.
Arrange half of the cake in the bottom of a 14-cup trifle dish. Sprinkle evenly with a layer of blueberries. Spread half of the cream mixture over the blueberries and gently spread (I piped it using a plastic bag and cut the corner off). Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern. Cover and refrigerate at least one 1 hour.
*I only used 10 oz of a 16 oz cake.
Happy Friday everyone! This day could not get here fast enough this week 🙂 Last weekend, we went to the Blueberry Festival at a local winery. It was a perfect day and my husband and I picked a meager 4 pounds of blueberries. I say meager because people were walking out with closer to 10 pounds. This week, I have been looking for healthy recipes to make with our beloved berries! I came across this recipe on AllRecipes.com and made some changes.
Whole Wheat Blueberry Pancakes
- 1 1/4 c. whole wheat flour
- 2 tsp baking powder
- 3 tbs egg whites
- 1 cup almond milk (I use Silk original)
- 1/2 tsp salt
- 2 tbsp raw sugar (the recipe called for artificial sweetener which we do not eat, so I used raw sugar.)
- 1 c. fresh blueberries
- Mix flour and baking powder together in a bowl, set aside.
- Beat together egg whites, milk, salt and sugar in a bowl.
- Stir in the flour until desired consistency (you may need to add more milk if the mixture is too thick).
- Fold in the blueberries.
- Preheat a large heavy skillet over medium heat and spray with cooking spray. I used coconut oil spray to add some sweetness.
- Pour approximately 1/4 c. of the batter into the pan for each pancake.
- Cook until bubbly (about 1 1/2 minutes). Turn, and continue cooking until golden brown.
This recipe makes 5 servings – 2 pancakes per serving.
Nutrition per 2 pancakes
162 cal/ 17g carbs/ 9g sugar/ 1g fat/ 4g protein/ 543mg sodium/ 0mg cholest