Featherlite Scones

3 c flour
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c cold butter
1 egg
1 c vanilla yogurt
1/2 tsp vanilla extract
2 tsp milk
sugar

1. In a bowl; combine flour, baking powder, baking soda, and salt. Cut in butter until it makes course crumbs.

2. Stir in egg, yogurt and vanilla until just combined.

3. Turn onto floured surface; knead 6-8x

4. Roll into 9" circle, cut into 8 wedges.

Place on ungreased baking sheet. Brush tops with milk, sprinkle with sugar.

425 degrees
12-15 minutes or until golden brown

Teriyaki Pork Stir-Fry

2/3 cup reduced-sodium soy sauce
1/4 cup packed brown sugar
1 tablespoon cornstarch
2 teaspoons peeled, finely chopped fresh gingerroot
2 garlic cloves, pressed
1/4 teaspoon crushed red pepper flakes
1 pound boneless pork loin chops, cut into 1/8" strips
2 cups uncooked instant whole grain brown rice
1 medium red bell pepper, cut into 1/4" strips
6 ounces fresh snow peas, trimmed
1 bunch green onions with tops, cut into 1" pieces (about 6-8)
1 teaspoon sesame oil, divided
1 can (8 ounces) bamboo shoots, drained

1. In small bowl, combine soy sauce, brown sugar and cornstarch; whisk until blended. Finely chop gingerroot. Add gingerroot, garlic and red pepper flakes to soy sauce mixture.

2. Cut pork into 1/8" thick strips. Add pork to soy sauce mixture; toss to coat. Cover; refrigerate 15 minutes to marinate.

3. Meanwhile, cook rice in small saucepan according to package directions. Cut bell pepper into 1/4" strips; trim snow peas and cut green onions into 1" pieces.

4. Heat 1/2 teaspoon of the oil in a skillet over high heat until hot. Remove pork from marinade; add to skillet, reserving marinade. Stir-fry 1-2 minutes or until pork is no longer pink. Remove from skillet; keep warm.

5. Heat remaining 1/2 teaspoon oil in same skillet. Add bell pepper, snow peas and green onions. Stir-fry 2-3 minutes or until vegetables are crisp-tender. Return pork to skillet. Stir in reserved marinade and bamboo shoots. Bring to a boil. Cook and stir 1 minute or until sauce is thickened. Serve over rice.

Yields: 6 servings

Page 68 of the Pampered Chef, It's Good For You cookbook.