1/4 cup raspberry or raspberry-
1 drop red food coloring, optional
1 cup whipping cream
1/4 cup sifted confectioners' sugar
Fresh raspberries, optional garnish
Melt preserves in a small pan over low heat. Stir until smooth and cool slightly. Stir in red food coloring, if using. Chill beaters and bowl in freezer for several minutes. When bowl is chilled, pour cream into bowl and add sugar. Begin whipping at high speed. Slowly pour in melted preserves in a steady stream and whip until stiff. Store, covered, in refrigerator before serving over pound cake. Garnish with raspberries, if desired.
Source: Watkins Pure Vanilla
For the scones:
1/4 cup sugar
1 3/4 cups all-purpose flour
3/4 cup uncooked oats, quick or old-
4 teaspoons baking powder
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg,
1/8 teaspoon ground cloves
1/3 cup margarine (51/3 tablespoons)
1/3 cup skim milk
1/3 cup dried currants or raisins●
2 egg whites, slightly beaten
2 tablespoons molasses
For the breakfast cream, optional:
3/4 cup part-skim ricotta cheese
2 tablespoons frozen lemonade
To make the scones: Heat oven to 425 degrees. Reserve 1 teaspoon sugar; combine remaining sugar with flour, oats, baking powder, ginger, cinnamon, nutmeg, and cloves, mixing well. Cut in margarine until crumbly. Add combined milk, currants, egg whites, and molasses, mixing just until moistened.
Turn out onto lightly floured surface; knead gently 5 to 10 times. Pat dough to 3/4-inch thickness. Cut with a 2 1/2-inch heart-shaped or round biscuit cutter. Place on ungreased cookie sheet. Sprinkle tops with reserved 1 teaspoon sugar. Bake 8 to 11 minutes or until golden brown.
To make the breakfast cream: Place ricotta cheese and lemonade concentrate in a blender container or food processor bowl; cover. Blend on high speed or process until smooth. Serve with warm scones.
Yield: 10 to 16 scones
Source: Quaker Oats
For the streusel topping:
1/4 cup uncooked oats, quick or old-
2 tablespoons all-purpose flour
2 tablespoons firmly packed brown
1/4 teaspoon ground nutmeg
1 tablespoon margarine, chilled
1/4 cup sliced almonds
For the cake:
1 8-ounce container cherry low-fat
yogurt (fruit on the bottom)
1/2 cup granulated sugar
4 egg whites or 2 eggs, beaten
3 tablespoons margarine, melted
1 teaspoon vanilla
1/2 teaspoon almond extract
1 1/2 cups all-purpose flour
1 cup uncooked oats, quick or old-
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup cherry pie filling, divided
Heat oven to 350 degrees. Lightly spray eight-inch square baking pan or nine-inch heart-shaped pan (two inches deep) with nonstick cooking spray.
To make the streusel topping: Combine oats, flour, brown sugar, and nutmeg; mix well. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs. Stir in almonds; set aside.
To make the cake: Combine yogurt, granulated sugar, egg whites, margarine, vanilla, and almond extract in large bowl; mix well. Add combined flour, oats, baking powder, baking soda, and salt; mix just until moistened. (Do not overmix.)
Spread half of batter in pan. Drop 1/2 cup pie filling in small spoonfuls randomly over batter. Top with remaining batter. Drop spoonfuls of remaining pie filling over batter; sprinkle evenly with streusel. Bake 45 to 55 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack. Serve warm. Store cooled cake tightly covered at room temperature.
Yield: 12 servings
Source: Quaker Oats