Let cool for 2 minutes.
Meanwhile, in small bowl, stir together rosemary, brown sugar, coriander, salt and pepper; set aside.
In medium bowl, lightly beat egg white. Stir in cooled nuts. Sprinkle with rosemary mixture and toss to coat evenly.
Spread nuts in single layer on parchment paper-lined baking tray. Return to oven and roast for 15 to 20 minutes or until they have a deep golden glaze. Transfer nuts to bowl; stir in cranberries while nuts are still warm and let cool. Makes 12 servings.
Per-serving nutritional information: calories: 159; protein: 4 g; fat: 11 g; saturated fat: 1 g; carbohydrate: 11 g; dietary fibre: 3 g; sodium: 122 mg.
Rosie Schwartz is a consulting dietitian in private practice and author of The Enlightened Eater’s Whole Foods Guide (Viking Canada).
Copyright December 2007 CARP magazine
