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
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.