-BREAD-
1 c QUAKER Oats uncooked
-(quick or old fashioned)
1 1/4 c All-purpose flour
2 ts Baking powder
3/4 ts Baking soda
1/2 ts Ground cumin
1/2 ts Chili powder
1/2 ts Salt (optl)
2 tb Margarine, chilled
1/4 c Green onions (about 2)
-thinly sliced
1 md Jalapeno, seed/fine chop
-or l tb green chilies,
-canned, chopped
1 c Nonfat plain yogurt
2 Egg whites, lightly beaten
-SPREAD-
4 oz Cream cheese, softened
-fat-free
2 tb Picante sauce or salsa
1 tb Thinly sliced green onion
Heat oven to 425 F. Lightly spray 10-inch oven proof skillet or
cookie sheet with no stick cooking spray or grease lightly. For
bread, in large bowl, combine dry ingredients; mix well. Cut in
margarine with pastry blender or two knives until mixture resembles
course crumbs. Stir in onions, jalapeno pepper, yogurt and egg
whites, mixing just until moistened. Turn out onto well floured
surface; knead gently 8 to 10 times. Pat dough evenly into prepared
skillet or into 9-inch circle on prepared cookie sheet. Bake 13 to
16 minutes or until golden brown. For spread, blend all ingredients;
mix well. Cut bread into wedges; serve warm with spread.
Nutrition Information: l/8 of bread and 2 teaspoons spread Calories
170, Calories From Fat 35, Total Fat 4g, Saturated Fat 1g,
Cholesterol 5mg, Sodium 380mg, Total Carbohydrates 26g, Dietary Fiber
2g, Protein 9g
Yields
8 Servings