Little biscuits are flavored with dried cranberries and white chocolate for a sweet bite that's just right with coffee or as a snack. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees 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.

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  • 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.

Tips

Tip: If using sugar substitutes, choose from Sweet 'N Low(R) Brown or Sugar Twin(R) Granulated Brown. Follow package directions to use product amount equivalent to 1/4 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.

Nutrition Facts

75 calories; 3.1 g total fat; 1.9 g saturated fat; 6 mg cholesterol; 55 mg sodium. 40 mg potassium; 10.5 g carbohydrates; 0.4 g fiber; 4 g sugar; 1.3 g protein; 66 IU vitamin a iu; 16 mcg folate; 21 mg calcium; 4 mg magnesium;