Like classic shortcakes, but better! These sweet biscuits are split in half, filled with low-calorie sweetened berries, and topped with sour cream-flavored whipped topping. Heavenly! Ingredients
- 3 cups fresh berries (sliced strawberries, blueberries, raspberries, and/or blackberries)
- 2 tablespoon finely chopped crystallized ginger
- 1 2/3 cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3 tablespoon butter or margarine
- 1/2 cup buttermilk
- 1/4 cup refrigerated or frozen egg product, thawed or 1 egg
- 1/2 11-ounce can frozen fat-free whipped dessert topping, thawed
- 1/4 cup fat-free dairy sour cream
Preparation
- 1. In a small bowl combine the berries and the crystallized ginger. Set aside.
- 2. Meanwhile, prepare shortcakes. For shortcakes, in a medium bowl stir together flour, sugar, baking powder, and baking soda. Using a pastry blender, cut in butter or margarine until the mixture resembles coarse crumbs. Combine buttermilk and egg product or egg. Add to the flour mixture all at once, stirring just until mixture is moistened. Lightly coat a baking sheet with cooking spray; set aside. On a lightly floured surface pat the dough to 1/2-inch thickness. Cut the dough with a floured 2-1/2-inch star-shaped or heart-shaped cookie cutter or a round biscuit cutter, rerolling scraps as necessary. Place shortcakes on prepared baking sheet. Bake in a 425 degree F oven for 8 to 10 minutes or until golden. Cool the shortcakes slightly on a wire rack.
- 3. To serve, in a small bowl combine the whipped topping and sour cream. Split shortcakes in half. Place bottoms on dessert plates. Divide the berry mixture among bottoms. Top each with some of the whipped topping mixture. Replace the shortcake tops. Makes 10 servings.
|
