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Breakfast Fruit-Filled Pockets
By Dawn Hall, author of the Busy People’s Cookbook Series
1 (10 count) can buttermilk biscuits
1 (21-ounce) can cherry pie filling or blueberry or strawberry
1 egg white, beaten
1 teaspoon ground cinnamon
2 tablespoons sugar
3 tablespoons low-fat vanilla frosting
• Preheat the oven to 425 degrees.
• Spray a cookie sheet with nonfat cooking spray.
• Spray your hands with nonfat cooking spray. With your hands flatten each biscuit (dough) into a 3-inch circle.
• Put 1 rounded teaspoonful pie filling into the center of each circle.
• Brush a little beaten egg white on the outer 1/4-inch rim of dough. This will act as the glue to hold the dough together.
• Fold the dough in half to shape like a half moon. With a fork press the dough edges together to seal.
• Mix the ground cinnamon and sugar together. Sprinkle on top of each pocket.
• Bake for 10 minutes or until golden brown.
• Once the pockets are done baking, microwave the frosting for 10 to 20 seconds, just enough to melt the frosting.
• Drizzle the frosting over the tops of the pockets.
• Let the pockets cool a few minutes before eating.
Yield: 10 servings
Calories: 150
Fat: 1g (7% fat)
Cholesterol: 0mg
Carbohydrate: 33g
Dietary Fiber: 1g
Protein: 2g
Sodium: 205mg
Preparation time: 15 minutes or less
Cooking time: 10 minutes
Total time: 25 minutes or less
These recipes were created for Precious Moments Moms by Dawn Hall, the author of the award winning Busy People’s Cookbook Series including the just released title: Busy People’s Super Simple Menus Cookbook, (137 healthy, homestyle-meals made in 30-minutes or less); Slow Cooker Cookbook, Low-Carb Cookbook, Diabetic Cookbook, Christmas Cookbook, Low-Fat Cookbook, Busy People’s Down Home Cooking Without the Down Home Fat Cookbook and 7 Simple Steps to a Healthier You. Her books are currently available at all fine bookstores and on the internet. Her website is: www.Dawnhallcookbooks.com
