Breakfasts and Brunches

Nutcracker Dessert Scones

(16 scones)

2/3 cup unsweetened apple juice
6 packets Sweet N Low® granulated sugar substitute
1 teaspoon ground cinnamon
12 single saltines (about 2 inches square), crumbled
2 eggs, divided
½ up dried currants
½ cup finely chopped almonds
1 2/3 cups all-purpose flour
1 teaspoon baking soda
½ cup unsalted butter, at room temperature
1/3 cup light brown sugar, firmly packed
2 teaspoons water
½ cup sliced almonds

Preheat oven to 350°F. In 1-quart saucepan over medium heat, combine apple juice, Sweet 'N Low, and cinnamon; bring to a boil. Stir in cracker crumbs; cook until mixture begins to thicken. Remove from heat and allow to cool slightly. Lightly beat 1 egg and quickly stir into cracker mixture. Stir in currants and chopped almonds; set aside. Into large bowl, sift together flour and baking soda. Add butter, brown sugar, and cracker mixture. Stir just until blended. Mixture will be thick. Divide dough into I6 pieces; form into triangles. Place on lightly buttered baking sheet. Beat together remaining egg and water; brush over scones. Sprinkle tops with sliced almonds. Bake 12 to 15 minutes or until wooden pick inserted in center comes out clean.

Nutrients per scone:

Calories 225, Carbohydrate 29 g, Protein 4 g, Fat 11 g, Cholesterol 50 mg, Sodium 150 mg.