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


Recipe Summary test

25 mins
35 mins


Ingredient Checklist


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.

  • 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(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; protein 1.3g; carbohydrates 10.5g; dietary fiber 0.4g; sugars 4.5g; fat 3.1g; saturated fat 1.9g; cholesterol 6.2mg; vitamin a iu 66.3IU; vitamin c 0.1mg; folate 16.4mcg; calcium 21.1mg; iron 0.3mg; magnesium 4.4mg; potassium 40.5mg; sodium 55.1mg.