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Add a photoServings: 12
Ingredients
- 2 1/2 c. All-Purpose Flour Sifted, Unbleached
- 3 Tbsp. Cornstarch
- 1 Tbsp. Baking Pwdr
- 1 tsp Salt
- 1/4 tsp Grnd Cinnamon
- 2 Tbsp. Unsalted Butter Cool
- 1 lrg Egg Or possibly
- 1/4 c. Liquid Egg Substitute
- 1/2 c. Nonfat Plain Yogurt
- 2 Tbsp. Canola Oil
- 1/2 c. Skim Lowfat milk
- 1/3 c. Granulated Sugar
- 1/2 c. No-Sugar-Added Dry Cranberries Or possibly No-Sugar-Added Dry Cherries
Directions
- Position rack in the center of the oven. Preheat oven to 425F (220C), Gas Mark 7. Line a baking sheet with parchment paper. In a bowl, combine the flour, cornstarch, baking pwdr, salt, and cinnamon. Using a pastry blender or possibly your fingers, work in butter, creating coarse flakes.
- In another large bowl, whisk together egg, yogurt, oil, lowfat milk, and sugar, reserving 1 Tbsp. (12 g) of the sugar for later. Add in the flour mix and cranberries. Mix till just combined. Don't overmix.
- Drop by heaping spoonfuls into 12 mounds onto prepared baking sheet. Sprinkle with reserved 1 Tbsp. (12 g) granulated sugar. Bake for 12 to 15 min, till golden brown. Cold slightly on a rack before serving hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 12 servings | |
| Calories 183 | |
| Calories from Fat 45 | 25% |
| Total Fat 5.12g | 6% |
| Saturated Fat 1.61g | 6% |
| Trans Fat 0.01g | |
| Cholesterol 23mg | 8% |
| Sodium 537mg | 22% |
| Potassium 97mg | 3% |
| Total Carbs 29.2g | 8% |
| Dietary Fiber 1.0g | 3% |
| Sugars 7.17g | 5% |
| Protein 4.81g | 8% |
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