Ingredients
2
cups Gold Medal™ unbleached or all-purpose flour
1
tablespoon baking powder
1
teaspoon ground cardamom or coriander
1/2
teaspoon salt
2
tablespoons sugar
1
tablespoon canola or soybean oil
3
egg whites
1/2
cup (4 oz) Yoplait® original plain or 99% fat-free lemon burst yogurt
1
tablespoon grated lemon peel
1
tablespoon sugar
Preparation
Heat oven to 400°F. Coat baking sheet with cooking spray.
In large bowl, combine flour, baking powder, cardamom or coriander, salt, and the 2 tablespoons sugar. Drizzle with oil and mix with fork until evenly distributed.
Reserve 1 tablespoon egg whites.
Stir yogurt, lemon peel, and remaining egg whites into flour mixture. Stir gently with fork until mixture holds together. Turn onto lightly floured surface. Knead about 8 strokes to mix dough thoroughly. Pat out dough to form 8-inch circle. With sharp knife, cut evenly into 8 wedges. Arrange wedges, about 1 inch apart, on prepared baking sheet. Brush with reserved egg whites. Sprinkle with 1 tablespoon sugar. Bake 15 minutes, or until golden brown.
