• 8servings
  • 35minutes
  • 202calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D
MineralsNatrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/3 cup dried cranberries

  2. 1 cup boiling water

  3. 2 cups all-purpose flour

  4. 3 tablespoons plus 1 teaspoon sugar blend, divided

  5. 2 teaspoons baking powder

  6. 1/2 teaspoon baking soda

  7. 1/2 teaspoon salt

  8. 5 tablespoons cold reduced-fat butter

  9. 1 cup (8 ounces) fat-free plain yogurt

  10. 1 egg, separated

  11. 1/2 teaspoon ground cinnamon

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home Place cranberries in a small bowl; add boiling water. Cover and let stand for 5 minutes. Drain and set aside.

  2. In a large bowl, combine the flour, 3 tablespoons sugar blend, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs; stir in reserved cranberries. Combine yogurt and egg yolk; add to crumb mixture and stir until a soft dough forms (dough will be sticky).

  3. Turn onto a floured surface; gently knead 6-8 times. Transfer to a baking sheet coated with cooking spray. Pat into a 9-in. circle; cut into eight wedges, but do not separate. Beat egg white; brush over dough. Combine cinnamon and remaining sugar blend; sprinkle over the top. Bake at 425° for 15-18 minutes or until golden brown. Remove to wire rack. Serve warm. Yield: 8 servings.

  4. Editor’s Note: This recipe was tested with Splenda sugar blend and Land O'Lakes light stick butter.


Send feedback