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(ARA) - Each day, there are moments in which we can acknowledge the contributions of one’s Mom, whether she’s picking up the kids from school or making sure that there is a nutritious meal for dinner. However, there is that one day of the year where we go all out to make sure that Mom knows that it’s her day. Many will celebrate Mother’s Day with a meal -- some will serve Mom coffee in bed, others will dine elegantly at Mother’s Day brunch and two out of three family members will cook for their mothers to show how much they care, according to the SPLENDA Sweet on Mom Survey, conducted by Opinion Research Corporation, April 2004.
To make it easy to honor Mom this holiday, use advice from a pro. Show Mom how sweet she really is with Celebrity Chef Angela Tustin’s delicious Blueberry and Lemon Thyme Scone recipe, bound to make anyone’s mouth water. Need more delicious news? This scrumptious brunch item uses SPLENDA Sugar Blend for Baking, making it lower in calories and sugar.
“My mother started giving me cooking lessons when I was very young, teaching me at an early age that there are small steps one can take to achieve a more nutritious diet,” says Tustin. “Using her advice, one thing I do now is replace sugar with SPLENDA in order to reduce sugar where possible.”
Tustin proves her brilliance in her ability to execute delicious recipes that shave calories, carbohydrates, and sugar, but still keep their delectable taste. This recipe uses SPLENDA Sugar Blend for Baking, which contains half the calories and carbohydrates of sugar but still cooks, bakes and tastes like sugar -- making delightful dishes that anyone would love.
Angela Tustin’s Blueberry and Lemon Thyme Scones with Sweet Lemon Clotted Cream
Executive Pastry Chef Angela Tustin, Plate Restaurant
Blueberry and Lemon Thyme Scones (12, 2 inch round scones)
1/2 cup all purpose flour
11/2 cup soft cake flour
3 tablespoons baking powder
4 ounces butter, cubed
1/4 cup SPLENDA Sugar Blend for Baking
1/2 cup dried blueberries
3/4 cup buttermilk
Zest of 1 lemon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
3 sprigs lemon thyme, stems removed, whole leaves
Combine all ingredients except butter and buttermilk into a large mixing bowl. Add cubed butter and press butter into dry mixture by hand until butter mixture is coarse, not smooth (this is especially fun for the kiddies, but beware, it can get messy). Slowly add buttermilk and mix together until just combined. Dump dough onto a floured surface and knead until homogenous. Roll dough with a rolling pin until about 1 inch thick. Cut out with a 2 inch round cutter and arrange on a baking sheet lined with parchment paper. Bake for approximately 6 minutes until tops of scones are golden brown. Remove from oven and serve warm with Sweet Lemon Clotted Cream.
Sweet Lemon Clotted Cream
1, 12 ounce jar Devonshire cream or clotted cream
3 tablespoons SPLENDA Sugar Blend for Baking
Zest and juice of 1 lemon
1/4 vanilla bean, seeds only (or 1 teaspoon vanilla extract)
Place all ingredients into the bowl of an electric mixer. Whip on medium speed until mixture is fluffy and homogenous. Serve with Blueberry and Lemon Thyme Scones.
Nutrition Information per Serving: Dietary Exchanges 2 Starch, 2 Fat; Serving Size: 1 scone with cream.
Calories 240; Calories from Fat 110; Total Fat 12g; Saturated Fat 8g; Cholesterol 35mg; Sodium 450mg; Total Carbohydrate 30g; Dietary Fiber 1g; Sugars 12g; Protein 4g.
This recipe, when compared to a traditional recipe, has a 10 percent reduction in calories, a 19 percent reduction in carbohydrates and a 39 percent reduction in sugars!
Courtesy of ARA Content
