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IMPORTANT: is not qualified in nutrition or medicine. Diabetes is a serious disease that requires medical attention by a professional. The recipes on this site should not be taken as medical advice. Always use caution when reading a recipe, and always pay attention to exchange sizes. Blood glucose levels can be affected by not following individual dietary guidelines that are set in place by a medical physician. Some of the recipes do use small amounts of sugar. Please check with your physician first. Recipes with sugar are not suitable for all diabetics.
Pecan Buns

1 (7.5 oz) package reduced-fat,
refrigerator buttermilk biscuits

1 tsp reduced-fat tub-style margarine

1-1/2 Tbsp mild or strong-flavored honey

2 Tbsp finely chopped pecans

Preheat the oven to 450°. Spray a 9-inch pie plate with nonstick spray coating and set aside.

Open the biscuit carton and separate the biscuits. Place them on the pie plate so they are barely touching.

With your finger or the back of a spoon, spread the margarine on the biscuits, dividing it evenly. Pour the honey on the biscuits, dividing it evenly, and spread it to cover the biscuit tops. Sprinkle the biscuits with the pecans.

Bake in the center of the oven for 8 to 10 minutes, or until golden. Serve hot. Leftover buns will keep at room temperature for 1 to 2 days, if tightly covered. They can be served as-is, or rewarmed quickly in the microwave or toaster oven.

Nutritional Information (per 1 bun serving): 69 Cal; 2 g Total Fat; 13 g Carb; 00mg Cholesterol; 183 mg Sodium; 1 gm Protein; 4 g Sugars.

Dietary Exchanges: 1 Starch (1 Carbohydrate)