Serves: 8
Total Calories: 137

1/2 cup dried cranberries
2 tablespoons fructose
1/2 cup low-fat buttermilk, room temperature
3/4 cup fresh orange juice
grated orange peel of 1 large orange
2 1/4 cups whole wheat pastry flour or unbleached flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
2 tablespoons low-calorie margarine, cold

1. Preheat the oven to 375°F. Sprinkle a cookie sheet with flour. Soak the dried cranberries in boiling water for 5 minutes. Drain and set aside. In a small bowl, mix together the fructose and buttermilk. Add orange juice and rind.

2. Sift flour, baking soda, cream of tartar, and salt in a large bowl. Using a fork or fingers, cut in the margarine until well combined. Stir the buttermilk mixture and cranberries into flour mixture and mix very gently by hand until combined.

3. Turn out the batter onto the floured cookie sheet and pat into a circle about 3/4 inch thick, 8 inches across. Using a sharp knife, cut the circle into 8 wedges.

4. Place the pan in the oven and bake for 25 minutes. Cool and cut completely through the wedge cuts to serve.

EXCHANGES
2 1/2 Starch

NUTRITION FACTS
Calories 195
Calories from Fat 18
Total Fat 2 grams
Saturated Fat 0 grams
Cholesterol 1 milligram
Sodium 275 milligrams
Total Carbohydrate 40 grams
Dietary Fiber 1 gram
Sugars 13 grams
Protein 5 grams

Nutritional Facts:

Serves: 8
Total Calories: 137
Calories from Fat: 15

More Recipes from the The Complete Quick & Hearty Diabetic Cookbook Cookbook:
Banana Carrot Muffins
Buttermilk Biscuits
Corn Muffins
Cranberry Orange Scones
Date Nut Bread
Homemade Seasoned Bread Crumbs
Irish Soda Bread
Pineapple Muffins
Spoon Bread
Sweet Potato And Zucchini Bread