50 calorie cranberry-orange cookies

Ingredients

• 1/3 cup low fat ricotta cheese
• 1/2 cup sugar
• 3/4 cup minus 1 tablespoon whole wheat flour
• 3/4 cup minus 2 tablespoons white flour
• 1/3 cup craisins finely chopped plus 30
• 1/2 cup powdered sugar + extra
• 1/4 cup orange juice + extra
• 1/4 teaspoon salt
• 1/2 teaspoon orange zest + extra
• 1/16 teaspoon fresh grated ginger
• Pinch of cinnamon

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Preparation

• Preheat oven to 300. Cover 2 cookie sheets with non-stick foil.
• In a large bowl, use a whisk to cream ricotta cheese and sugar. Spoon flour into measuring cups and level. In a medium bowl combine flour, cranberries, powdered sugar, and cinnamon.
• Add flour mixture to ricotta and sugar. Beat until just combined. Mix in orange juice, orange zest and ginger until moistened. Form into a ball, wrap in plastic wrap, and refrigerate for 1 hour.
• Once chilled, roll dough into 30 1-inch balls. Place 2 inches apart on cookie sheets and lightly press with a fork. Bake for 25 minutes. Cool.