Cranberry-White Chocolate Cornmeal Tea Biscuits

Cranberry-White Chocolate Cornmeal Tea Biscuits

Ingredients

•  Nonstick cooking spray
•  1/2 cup dried cranberries, coarsely chopped


•  1 1/2 cups all-purpose flour
•  1/2 cup yellow cornmeal
•  1/4 cup packed  sugar or brown sugar substitute* equivalent to 1/4 cup brown sugar
•  1 1/2 teaspoons baking powder
•  1/4 teaspoon baking soda
•  1/4 teaspoon salt
•  1/4 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

Directions

1.  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.
2.  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.
3.  Drop dough by well-rounded teaspoonfuls 2 inches apart onto prepared cookie sheets.
4.  Bake for 9 to 11 minutes or until edges are lightly browned and tops are set. Transfer biscuits to wire racks; cool completely.

Tip

• *Sugar Substitutes: Choose from Sweet 'N Low® Brown or Sugar Twin® Granulated Brown. Follow package directions to use product amount equivalent to 1/4 cup brown sugar.
• *Sugar Substitutes: PER SERVING WITH SUGAR SUBSTITUTE: Same as above, except 69 cal., 9 g carb.

Storage

•  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 Per Serving:

Servings Per Recipe: 36
PER SERVING: 75 cal., 3 g total fat (2 g sat. fat), 6 mg chol., 55 mg sodium, 10 g carb. (4 g sugars), 1 g pro.

Diabetic Exchanges

Fat (d.e): 0.5; Other Carb (d.e): 0.5;

Source