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| 1 Tasse | Quaker Oats uncooked (quick or old fashioned) |
| 1 1/4 Tasse | all-purpose flour |
| 2 Teelöffel | baking powder |
| 3/4 Teelöffel | Baking soda |
| 1/2 Teelöffel | ground cumin |
| 1/2 Teelöffel | chilli powder |
| 1/2 Teelöffel | Salt (optl) |
| 2 Esslöffel | margarine chilled |
| 1/4 Tasse | Green onions (about 2) thinly sliced |
| 1 mittel | Jalapeno, seed/fine chop or l tb green chilies, canned, chopped |
| 1 Tasse | Nonfat plain yogurt |
| 2 | egg whites lightly beaten |
| 4 x ca. 30 g | Cream cheese, softened fat-free |
| 2 Esslöffel | Picante sauce or salsa |
| 1 Esslöffel | green onion thinly sliced |
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Heat oven to 425 F. Lightly spray 10-inch oven proof skillet or cookie sheet with no stick cooking spray or grease lightly. For bread, in large bowl, combine dry ingredients; mix well. Cut in margarine with pastry blender or two knives until mixture resembles course crumbs. Stir in onions, jalapeno pepper, yogurt and egg whites, mixing just until moistened. Turn out onto well floured surface; knead gently 8 to 10 times. Pat dough evenly into prepared skillet or into 9-inch circle on prepared cookie sheet. Bake 13 to 16 minutes or until golden brown. For spread, blend all ingredients; mix well. Cut bread into wedges; serve warm with spread.
Nutrition Information: l/8 of bread and 2 teaspoons spread Calories 170, Calories From Fat 35, Total Fat 4g, Saturated Fat 1g, Cholesterol 5mg, Sodium 380mg, Total Carbohydrates 26g, Dietary Fiber 2g, Protein 9g
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