Cheese and Currant Wedges

Cheese and Currant Wedges

Currants and mozzarella cheese give these golden brown bites an edge over your average wedge.

Prep Time

05

Minutes

Total Time

40

Minutes

Makes

12

wedges

1 1/2
cups Gold Medal® all-purpose flour
1/2
cup currants or raisins
1
teaspoon baking powder
1/2
teaspoon salt
1/4
teaspoon baking soda
1
cup shredded reduced-fat mozzarella cheese
3/4
cup fat-free buttermilk
2
tablespoons olive or vegetable oil
1
egg
  1. Heat oven to 375ºF. Spray round pan, 9x1 1/2 inches, with cooking spray.
  2. Mix flour, currants, baking powder, salt and baking soda in large bowl. Stir in remaining ingredients. Spread in pan.
  3. Bake 30 to 35 minutes or until golden brown. Cool 10 minutes before cutting. Serve warm.
Makes 12 wedges
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Purchasing
Imagine how a teeny-weeny dried seedless grape with its origin all the way back to Corinth, Greece, could be so readily available today at most grocery stores. Look for currants right next to the raisins.
Substitution
Oops--forgot to pick up the buttermilk? No sweat; just add a scant tablespoon of white vinegar or lemon juice to 3/4 cup milk, and let it stand a few minutes. Or you can substitute 3/4 cup plain yogurt.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 135
    • (Calories from Fat 45 ),
  • Total Fat 5 g
    • (Saturated Fat 2 g,),
  • Cholesterol 25 mg;
  • Sodium 240 mg;
  • Total Carbohydrate 18 g
    • (Dietary Fiber 1 g,
  • Protein 5 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.