Bran Currant Scone with Cream Cheese Topping
Preparation Time: 15 minutes
1 cup all-purpose flour
1/2 cup whole wheat flour
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1 tsp allspice
3 Tbs diet margarine
1 cup All-Bran® Extra Fiber
1 cup skim milk
2 egg whites
1 tsp vanilla
1/2 cup currants
3/4 light cream cheese (Neufchatel cheese)
12 packets artificial sweetener
1. Stir together flours, baking powder, salt and spices. With pastry blender, cut in margarine until mixture resembles coarse crumbs; set aside.
2. In large mixing bowl stir together cereal, milk, egg whites and vanilla. Let stand 3 minutes. Mix in currants. Add flour mixture stirring until soft dough forms. Spread dough evenly into lightly greased 9-inch round baking pan.
3. Bake in 375° F oven 20 minutes or until wooden pick inserted near center comes out clean. Cut into 8 wedges.
4. Topping: Beat together cream cheese and sweetener. Top each wedge with 1 tablespoon of cream cheese topping. Serve warm.