Blueberry Foccacia
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1 package (1/16 ounce) active dry yeast1/2 cup warm water2 cups all-purpose flour1 cup whole wheat flour1/2 cup Splenda Brown, divided1 tsp. salt substitute1/2 tsp. ground cinnamon1/2 oz. crystalized ginger, minced1/4 cup egg substitute3 Tbsp. Promise Fat Free margarine1/8 cup unsweetened applesauce1 pint fresh blueberries
1. In a small bowl, mix yeast and 1/4 cup water according to package directions; set aside until foamy, about 5 minutes.
2. In a large bowl, combine flours, 1/4 cup Splenda Brown, salt, cinnamon and ginger. Stir egg substitute into yeast; pour into flour mixture and mix on low speed. Add margarine, remaining water and applesauce and mix until combined. Knead dough until smooth and pliable but stil relatively wet, about 5 minutes.
3. Cover bowl with plastic wrap and let rise in a warm place until double in size, about 1 hour.
4. Spray 2 baking sheets with butter flavored nonstick spray. Halve dough and place one piece on each baking sheet. Stretch out slightly, until dough forms a 1-inch-thick oval; cover with plastic wrap and let rise again about 1 hour.
5. Preheat oven to 400 degrees F. Spray fingers with cooking spray; with knuckles, dimple the surge of each loaf and spread out slightly until forms rectangle. Sprinkle with 1/2 pint blueberries and 1/8 cup Splenda Brown each.
6. Bake until golden brown, 25-30 minutes, rotating once. Slice and serve warm.
Makes 2 loaves, 10 slices each loaf.
Number of Servings: 20
Recipe submitted by SparkPeople user TRIXBUNNIE.
2. In a large bowl, combine flours, 1/4 cup Splenda Brown, salt, cinnamon and ginger. Stir egg substitute into yeast; pour into flour mixture and mix on low speed. Add margarine, remaining water and applesauce and mix until combined. Knead dough until smooth and pliable but stil relatively wet, about 5 minutes.
3. Cover bowl with plastic wrap and let rise in a warm place until double in size, about 1 hour.
4. Spray 2 baking sheets with butter flavored nonstick spray. Halve dough and place one piece on each baking sheet. Stretch out slightly, until dough forms a 1-inch-thick oval; cover with plastic wrap and let rise again about 1 hour.
5. Preheat oven to 400 degrees F. Spray fingers with cooking spray; with knuckles, dimple the surge of each loaf and spread out slightly until forms rectangle. Sprinkle with 1/2 pint blueberries and 1/8 cup Splenda Brown each.
6. Bake until golden brown, 25-30 minutes, rotating once. Slice and serve warm.
Makes 2 loaves, 10 slices each loaf.
Number of Servings: 20
Recipe submitted by SparkPeople user TRIXBUNNIE.
Nutritional Info Amount Per Serving
- Calories: 104.1
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 21.0 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 1.5 g
- Protein: 2.5 g
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