The Low-Carb Scones Recipe That Created Quite A Ruckus

Filed under: Low-carb Recipes — @ December 7, 2006


This low-carb recipe has been the talk of Wisconsin

Just when the media thinks that livin’ la vida low-carb is on its final leg, along comes a story like this one that once again lays to rest this ridulous notion and shows yet again that ow-carb living is STILL running strong!

A couple of weeks ago, the Appleton (WI) Post-Crescent printed a column on cranberries that included several reader-submitted recipes. Since the 350 million pounds of Wisconsin-grown cranberries harvested each year account for half of all the cranberries eaten across the U.S., the article was the perfect fit for a focus on this zesty and tasty low-carb fruit.

But right smack dab in the middle of all those high-carb recipes that included such low-carb no-nos as bananas, sugar, milk, white flour, apples, raisins, and orange juice, there was one singular voice of sanity that stood heads and tails above the noise coming from the cacophonous roar of nutritional refuse that was printed.

Her name is Patti Lipka from Black Creek, Wisconsin.

She deserves to be enthusiastically applauded by low-carb fans everywhere for her bold position in support for the low-carb lifestyle.

Click here to read more about what Patti did to incite more feedback for her local newspaper than they have seen in a long time.

By the way, here are the ingredients for that plate of goodies at the top of this post:

LOW-CARB CRANBERRY SCONES by Patti Lipka

3 cups Carbquik
2 ounces butter

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