University of Illinois Extension

Recipes for Diabetes - University of Illinois Extension


2 cups flour
1 teaspoon orange peel
½ cup Splenda
3 tablespoons margarine
2 teaspoons baking powder
1 cup fat-free sour cream
½ teaspoon salt
1 cup dried cranberries
1 egg


  1. Preheat oven to 375ºF.
  2. Combine flour, Splenda, baking powder, salt and orange peel. Cut margarine into mixture.
  3. Beat egg; add to flour mixture.
  4. Stir in sour cream until blended. Stir in cranberries.
  5. Drop rounded tablespoons onto non-stick cookie sheet. With a floured cup or glass, press mixture to flatten slightly. Bake 14-18 minutes until slightly browned.
Total time: 30 minutes
Preparation time: 15 minutes
Nutrition Facts
Servings per Recipe: 18 servings, 1 serving = 1 scone
Amount Per Serving
Calories 107 Calories from Fat 18
Total Fat 2 g
Cholesterol 13 mg
Sodium 119 mg
Carbohydrate 19 g
Dietary Fiber 1 g
Protein 2 g
Exchange 1 starch
Carbohydrate Units 1

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