Sourpuss Turned Sweet
Sourpuss Turned Sweet is a lacto ovo vegetarian hor d'oeuvre. This recipe serves 24 and costs 11 cents per serving. One serving contains 42 calories, 1g of protein, and 0g of fat. This recipe from Amys Healthy Baking has 199 fans. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of baking powder, blueberries, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. All things considered, we decided this recipe deserves a spoonacular score of 23%. This score is rather bad. If you like this recipe, you might also like recipes such as 7-Layer Tacos: Your Favorite Dip Turned Dinner, Dear Friend, Leah Turned 9 (Sheet Pan Fruit Pizza), and Chef Race: Meet Stan, Drummer Boy Turned Chef.
Servings: 24
Ingredients:
1 tsp baking powder
½ c. blueberries
1 egg white
1 c. all-purpose flour
1 tsp lemon zest (about 2 small or 1 medium lemon)
¾ c. plain nonfat Greek yogurt
¼ tsp salt
½ c. sugar
½ tsp vanilla
Equipment:
baking paper
baking sheet
whisk
bowl
oven
wire rack
frying pan
Cooking instruction summary:
Preheat the oven to 375°, and line two baking sheets with parchment paper.In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, stir together the yogurt and sugar. Add in the egg white, vanilla, and lemon zest, mixing well. Add in the flour mixture, stirring just until incorporated. Gently fold in the blueberries. NOTE: At this point, if the dough is too sticky to work with, refrigerate for 20-30 minutes until slightly firmer. You won’t be able to shape or roll the dough out though!Using two spoons, drop a spoonful of dough onto the prepared sheets, repeating with the remaining dough. Bake at 375° for 12-14 minutes, or until firm. Cool on the pan for 5 min before turning out onto a wire rack to cool completely.
Step by step:
1. Preheat the oven to 375°, and line two baking sheets with parchment paper.In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, stir together the yogurt and sugar.
2. Add in the egg white, vanilla, and lemon zest, mixing well.
3. Add in the flour mixture, stirring just until incorporated. Gently fold in the blueberries. NOTE: At this point, if the dough is too sticky to work with, refrigerate for 20-30 minutes until slightly firmer. You won’t be able to shape or roll the dough out though!Using two spoons, drop a spoonful of dough onto the prepared sheets, repeating with the remaining dough.
4. Bake at 375° for 12-14 minutes, or until firm. Cool on the pan for 5 min before turning out onto a wire rack to cool completely.
Nutrition Information:
covered percent of daily need
