• 1-1/3 cups buttermilk baking mix
• 1/4 cup plus 3 Tbs. milk

Combine baking mix and milk in a bowl until a soft dough forms. Drop dough by spoonfuls into boiling soup or water. Reduce heat to low and simmer uncovered 10 minutes. Cover and simmer 10 minutes more.

Dumpling Variations - Dill Dumplings: Mix in 1/2 tsp. dried dill weed with the baking mix. Herb Dumplings: Mix in 3/4 tsp. dried sage with the baking mix. Parsley Dumplings: Mix in 3/4 tsp. parsley flakes with the baking mix. Sour Cream and Chive Dumplings: Substitute 3-1/2 Tbs. sour cream for 3-1/2 Tbs. of the milk. Mix in 2 Tbs. freeze-dried chives with the baking mix. Note: Mixture should be boiling when dumplings are dropped, the steam helps them to rise. Drop dough onto meat or vegetables, not into liquid, to avoid absorption of moisture.

Per serving: calories 188, fat 7.1g, 34% calories from fat, cholesterol 4mg, protein 4.1g, carbohydrates 26.6g, fiber 0.8g, sugar 3.5g, sodium 523mg, diet points 4.7.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.0, Fruit: 0.0, Bread: 1.7, Lean meat: 0.0, Fat: 1.0, Sugar: 0.0, Very lean meat protein: 0.0

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