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Cheese and Currant Wedges

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Betty Crocker Kitchens
Updated May 6, 2005
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Currants and mozzarella cheese give these golden brown bites an edge over your average wedge.

Cheese and Currant Wedges

  • Prep Time 5 min
  • Total 40 min
  • Servings 12
  • Ingredients 9
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Ingredients

  • 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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 375°F. Spray round pan, 9x1 1/2 inches, with cooking spray.
  • Step 
    2
    Mix flour, currants, baking powder, salt and baking soda in large bowl. Stir in remaining ingredients. Spread in pan.
  • Step 
    3
    Bake 30 to 35 minutes or until golden brown. Cool 10 minutes before cutting. Serve warm.

Nutrition

135 Calories
5 g Total Fat
5 g Protein
18 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
135
Calories from Fat
45
Total Fat
5 g
Saturated Fat
2 g
Cholesterol
25 mg
Sodium
240 mg
Potassium
100 mg
Total Carbohydrate
18 g
Dietary Fiber
1 g
Protein
5 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
12%
12%
Iron
4%
4%
Exchanges:
1 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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