- Portion size 6 servings
- Credits : SPLENDA®
Fresh Mozzarella Biscuits:
Reduced Balsamic: Combine vinegar, SPLENDA® Granulated, rosemary and prune juice in a non-aluminum pan; bring mixture to a boil over medium-high heat. Cook until mixture is reduced to 1/4 cup. Remove and discard rosemary sprig. Cover and chill.
Fresh Mozzarella Biscuits: Preheat oven to 400° F. Lightly spray a baking pan with vegetable cooking spray.
Combine the flour, SPLENDA® Granulated, baking powder and salt in a large bowl. Cut margarine into flour mixture with a pastry blender until crumbly. Add chopped mozzarella and herbs; toss gently. Add milk, stirring until dry ingredients are moistened. Using a large ice cream scoop, drop batter onto prepared pan.
Bake 15 to 20 minutes or until golden.
Lemon Vinaigrette: Pour boiling water over lemon zest in a small bowl; steep 3 minutes. Drain and pat dry. Set aside.
Combine shallots, garlic, and the champagne vinegar in a small bowl. Gradually add oils and lemon juice, whisking to form an emulsion. Stir in zest, chives, and 2 tablespoons SPLENDA® Granulated. Salt and pepper to taste.
Salad Caprese: Toss arugula with 3 ounces lemon vinaigrette; arrange on a large platter around the outside.
Layer the slices of tomatoes and slices of warm Fresh Mozzarella Biscuits in the center of the platter.
Sprinkle with basil, olive oil and 2 teaspoons Reduced Balsamic. Season with salt and pepper to taste.
Nutritional facts Per serving: about
- Sodium 470 mg
- Protein 13 g
- Calories 390.0
- Total fat 24 g
- Cholesterol 15 mg
- Saturated fat 6 g
- Total carbohydrate 33 g