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Cranberry-White Chocolate Cornmeal Tea Biscuits
Cranberry-White Chocolate Cornmeal Tea Biscuits
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From: Diabetic Living Magazine
Little biscuits are flavored with dried cranberries and white chocolate for a sweet bite that's just right with coffee or as a snack.
- By: Diabetic Living Magazine
Ingredients 36 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 36 servings
Nutrition per serving may change if servings are adjusted.
- Nonstick cooking spray
- ½ cup dried cranberries, coarsely chopped
- 1½ cups all-purpose flour
- ½ cup yellow cornmeal
- ¼ cup packed brown sugar or brown sugar substitute equivalent to ¼ cup brown sugar (see Tip)
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup butter
- 4 ounces white baking chocolate (with cocoa butter), chopped
- 1 egg white, lightly beaten
- 1 (8 ounce) carton light dairy sour cream
- 3 tablespoons fat-free milk
Preparation
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Prep
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Ready In
- Preheat oven to 375°F. Coat baking sheets with nonstick spray or line with parchment paper; set aside. Place cranberries in a small bowl; add enough boiling water to cover. Let stand for 5 minutes; drain well. Meanwhile, in a large bowl, combine flour, cornmeal, brown sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in drained cranberries and white chocolate. Make a well in the center of the flour mixture.
- In a small bowl, combine egg white, sour cream, and milk. Add egg white mixture all at once to flour mixture. Using a fork, stir until combined.
- Drop dough by well-rounded teaspoonfuls 2 inches apart onto prepared cookie sheets.
- Bake for 9 to 11 minutes or until edges are lightly browned and tops are set. Transfer biscuits to wire racks; cool completely.
- Tip: If using sugar substitutes, choose from Sweet 'N Low® Brown or Sugar Twin® Granulated Brown. Follow package directions to use product amount equivalent to ¼ cup brown sugar. Nutrition Facts Per Serving with Substitute: same as below, except 69 cal., 9 g carb.
- To make ahead: Layer cookies between waxed paper in an airtight container. Cover; seal. Store at room temperature for up to 3 days or freeze for up to 3 months.
- Serving size: 1 biscuit
- Per serving: 75 calories; 3 g fat(2 g sat); 0 g fiber; 10 g carbohydrates; 1 g protein; 16 mcg folate; 6 mg cholesterol; 4 g sugars; 66 IU vitamin A; 0 mg vitamin C; 21 mg calcium; 0 mg iron; 55 mg sodium; 40 mg potassium
- Carbohydrate Servings: ½
- Exchanges: ½ fat, ½ other carb
