Meals Matter

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Contributed By: dawnwalker75
Chauncey - Low Carb Dieting for Dummies

1 carb choice per serving of 7 crackers. Recipe yields 60 small crackers. "These crunch crackers are a great accompaniment to the South-of-the-Border Salad. They're a great alternative to the store-bought hydrogenated variety. Try them with tuna salad or even a hearty soup. They add crunch without the guilt."

Ingredients

3/4 c. Blue cornmeal*

2 tbsp. Blue cornmeal*

1/2 c. All-purpose flour*

1/4 tsp. Salt

1/3 c. Margarine, softened

1/4 c. Skim milk

Preparation

Preheat the oven to 375 degrees. Combine 3/4 cup of the blue cornmeal, the flour, and the salt in a medium bowl. Cut in the softened margarine with a pastry blender until the mixture resembles course meal. Sprinkle the skim milk over the cornmeal mixture, stirring just until the dry ingredients are moistened.

2) Turn the dough our onto a lightly floured surface; knead 5 to 6 times. Roll the dough to 1/8-inch thickness on a lightly floured surface; cut into rounds with a 2-inch biscuit cutter.

3) Place the rounds on an ungreased baking sheet. Sprinkle evenly with the remaining 2 tablespoons of cornmeal. Bake for 8 to 10 minutes or until lightly browned.

4) Remove from the baking sheets immediately, and cool on wire racks. Store in an airtight container.

Cook's Notes

"Vary It! For an easy variation, I sometimes brush the crackers lightly with water and sprinkle on Mrs. Dash Table Blend instead of cornmeal before baking. It's delicious and doesn't add any sodium, fat, or sugar."

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