3 : oz Pkg. strawberry/banana jello
1 : c Boiling water
10 : oz Pkg. sliced strawberries
1 : Banana, mashed
8 : 3/4 oz Can crushed pineapple
3 : oz Cream cheese
1 : c Sour cream
1/2 : c Walnuts, chopped
1 : qt Strawberries
1 : qt Cherries
1 : Orange
Sugar : Sugar
4 : c Sliced fresh Strawberries
14 : oz Can Sweetened Condensed Milk
1/2 : c Heavy cream, whipped
12 : x Whole Strawberries to garnis
2 : tb Sugar
1/4 : c Lemon Juice
12 : x Dessert Crepes
2 : pk (1 lb) frozen sliced
0: Combine first 5 ingredients in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal
1: Add yogurt to dry ingredients, stirring just until dry ingredients are moistened
2: (Dough will be sticky
3: ) Turn dough out onto a lightly floured surface; with floured hands, knead 4 to 5 times
4: Pat dough into an 8-inch circle on a baking sheet coated with cooking spray
5: Cut dough into 12 wedges, cutting to but not through dough; make a small slit in center of each wedge
6: Place 1 teaspoon strawberry spread on top of each slit; sprinkle with pecans
7: Bake at 400 deg for 13 minutes or until golden
8: Yield: 1 dozen (serving size: 1 scone)
9: Per serving: 155 Calories; 4g Fat (21% calories from fat); 3g Protein; 27g Carbohydrate; 1mg Cholesterol; 206mg Sodium Serving Ideas : Serve warm
10: Recipe by: Cooking Light, Jan/Feb 1993, page 88 Posted to MC-Recipe Digest V1 #435 by igor@digex
11: net on Jan 28, 1997
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