1/3 Photos of Low Fat Lemon Biscotti
I used the heart smart Honey Almond Biscotti as a base mixture for experimentation and came up with these guys. A yummy lemon fix for calorie counters. Tip: I found fine ground almonds in the bulk aisle in Save On Foods. The 3/4 cup dried cranberries can be substituted with whole or ground almonds, or diced candied ginger, or whatever you like, really.
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Units: US | Metric
- 2 cups flour
- 3/4 cup Splenda sugar substitute
- 3/4 cup unblanched whole almonds, ground fine
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon nutmeg (optional) or 1/2 teaspoon ground ginger (optional)
- 1/4 teaspoon salt (optional)
- 3/4 cup dried cranberries
- 1/3 cup honey
- 1 lemon, juice of, plus water to fill 1/3 cup
- 1 teaspoon vanilla (optional)
- 1 lemon, zest of
- 1Pre-heat oven to 350°F and prepare a baking pan 13-15 inches long with iether cooking spray or parchment.
- 2Combine wet ingredients: honey, water, lemon juice and zest, vanilla and set aside.
- 3Combine dry ingredients including cranberries and almonds and stir to combine.
- 4Add wet mix to dry and stir till all ingredients are combined into dough.
- 5Divide dough in half and make 2 logs 12-15 inches long; space well apart on pan.
- 6Bake at 350°F for about 30 minutes till light golden color.
- 7Cool for 2 minutes and slice logs diagonally at 1/2 inch or thinner intervals with a sharp knife.
- 8Place biscotti cut side down on pan and bake about 15 minutes at 300°F until lightly colored and dry.
- 9Allow to cool in the pan and store in an airtight container.
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Nutritional Facts for Low Fat Lemon Biscotti
Serving Size: 1 (16 g)
Servings Per Recipe: 40
- Amount Per Serving
- % Daily Value
- Calories 47.9
- Calories from Fat 12
- Total Fat 1.4 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 22.8 mg
- Total Carbohydrate 7.9 g
- Dietary Fiber 0.5 g
- Sugars 2.5 g
- Protein 1.2 g
The following items or measurements are not included:
lemons, zest of