Photo: Wesual Click
Estimated Nutrition (whole recipe, rough)
880
Calories
38g
Protein
19g
Fat
139g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cups all-purpose flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 carton (8 ounces) lemon yogurt
- 1 egg, lightly beaten
- 1/4 cup butter or margarine, melted
- 1 teaspoon grated lemon peel
- 1 cup fresh or frozen blueberries
- GLAZE:
- 1/2 cup confectioners' sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon grated lemon peel
- =
Directions
1
In a large bowl, combine dry ingredients. Combine yogurt, egg, butter and lemon peel; stir into dry ingredients just until moistened. Fold in blueberries. Drop by tablespoonfuls onto a greased baking sheet. Bake at 400 degrees for 15-18 minutes or until lightly browned. Combine glaze ingredients; drizzle over warm biscuits. Yield: 1 dozen.
Recipe sourced from
fandom