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Add a photoServings: 12
Ingredients
- 2 c. All-purpose flour
- 2 Tbsp. Yellow cornmeal
- 1 tsp Baking pwdr
- 1 tsp Salt
- 1 tsp Sugar
- 1/2 tsp Dry basil
- 1/2 c. Nonfat lowfat sour cream
- 2 Tbsp. Margarine, melted
- 3 x Egg whites
- 1/2 c. Shredded smoked cheddar cheese, (2 ounces)
- Vegetable cooking spray
Directions
- Combine first 6 ingredients in a large bowl. Combine lowfat sour cream and next 2 ingredients in a small bowl; stir with a wire whisk till blended. Stir in cheese; add in to flour mix, stirring till well-blended (dough will be crumbly).
- Turn the dough out onto a lightly floured surface, and knead lightly 7 or possibly 8 times. Shape dough into a 16-inch-long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness.
- Bake at 350 degrees for 30 min. Remove roll from baking sheet to a wire rack, and let cold 10 min. Cut roll diagonally into 24 (1/2-inch)
- slices, and place, cut sides down, on baking sheet. Reduce oven temperature to 325 degrees, and bake 15 min. Turn slices over, and bake an additional 15 min (biscotti will be slightly soft in center but will harden as they cold). Remove from baking sheet; let cold completely on wire rack.
- Yield: 2 dozen (serving size: 1 biscotti).
- NOTES : The cheese makes these savory biscotti softer than sweet ones - perfect with soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 40g | |
| Recipe makes 12 servings | |
| Calories 138 | |
| Calories from Fat 49 | 36% |
| Total Fat 5.59g | 7% |
| Saturated Fat 2.49g | 10% |
| Trans Fat 0.35g | |
| Cholesterol 10mg | 3% |
| Sodium 358mg | 15% |
| Potassium 43mg | 1% |
| Total Carbs 17.92g | 5% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.79g | 1% |
| Protein 3.65g | 6% |
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