 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 10 |
|
Ingredients:
2 cups all-purpose flour |
1 cup reduced-fat cheddar cheese, shredded |
1 tablespoon granulated sugar |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon rubbed sage |
1/2 teaspoon dried thyme |
1/2 teaspoon dill weed |
3 tablespoons unsalted butter, cold |
1 egg |
1/2 cup plain fat-free yogurt |
1/2 cup nonfat milk |
1/2 teaspoon poppy seed |
Directions:
1. Preheat oven to 400 degrees F & coat the inside of a 9 round baking pan (or a 9 pie pan) with nonstick cooking spray.
2. In a large bowl, combine 1st nine ingredients (from the flour to & including the dill weed), & mix well.
3. Cut in butter until mixture resembles fine crumbs.
4. In another bowl, whisk together the egg, yogurt & milk, then stir this egg mixture into the dry ingredients until just moistened.
5. Spoon into the prepared baking pan & sprinkle with poppy seeds.
6. Bake for 20-25 minutes or until golden brown.
7. Cool in pan on wire rack before cutting into wedges.
|
|