These low-fat bread sticks are real conversation pieces, as well as being simply delicious. They are also so easy to make that you may find them a fun addition to many menus. Try other herb and spice variations, such as thyme or cumin, in place of the rosemary.
Makes 12 servings
|2/3||cup reduced-fat (2%) milk|
|1/4||cup finely chopped fresh chives|
|2||teaspoons baking powder|
|1||teaspoon finely chopped fresh rosemary or 1/2 teaspoon dried rosemary, crushed|
|1/2||teaspoon freshly ground black pepper|
|3/4||cup whole wheat flour|
|3/4||cup all-purpose flour|
|Nonstick cooking spray|
- Combine milk, chives, baking powder, rosemary, salt and pepper in large bowl; mix well. Stir in flours, 1/2 cup at a time, until blended. Turn onto floured surface and knead dough about 5 minutes or until smooth and elastic, adding more flour if dough is sticky. Let stand 30 minutes at room temperature.
- Preheat oven to 375°F. Spray baking sheet with cooking spray. Divide dough into 12 balls, about 1-1/4 ounces each. Roll each ball into long thin rope; place on prepared baking sheet. Lightly spray breadsticks with cooking spray. Bake about 12 minutes or until bottoms are golden brown. Turn breadsticks over; bake about 10 minutes more or until golden brown.
|Serving Size:||1 breadstick|
|Calories from Fat||7 %|
|Total Fat||<1 g|
|Saturated Fat||<1 g|
Check out more recipes for Quick Breads