Tuesday, July 19, 2005

Dumplings for top of casseroles

Dumplings (1 &1/2 points each)

1 cup self raising flour
salt to taste
2 tablespoons chopped parsley and or any chopped herbs
2 tablespoons reduced fat margarine
4 tablespoons cold water

Mix flour, salt, pepper and parsley and rub in margarine. Add water and mix to a soft dough (consistency of scones). Roll into 8 small balls and drop on top of casserole. Cook on high for last 40 minutes.

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