Blueberry-Blackberry Shortcakes
(originally made 1/22/2007)
I ended up using a combination of fresh and thawed frozen berries. My shortcakes were a little compact, but my baking powder was questionable LOL The flavor was excellent though, and the filling would be fantastic over waffles or french toast, or even in little tart shells.
Blueberry-Blackberry Shortcakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Shortcakes:
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon grated lemon rind
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chilled butter -- cut into small pieces
1/2 cup fat-free buttermilk
Cooking spray
1 teaspoon water
1 large egg white -- lightly beaten
2 teaspoons sugar
Filling:
3 cups fresh wild blueberries -- divided
1/2 cup sugar
2 tablespoons fresh lemon juice
2 teaspoons cornstarch
2 cups fresh blackberries
1 cup frozen reduced-calorie whipped topping -- thawed
Preheat oven to 400°.
To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add buttermilk; stir just until moist.
Turn dough out onto a lightly floured surface; knead lightly 4 times. Pat dough to a 1/2-inch thickness; cut with a 3-inch biscuit cutter to form 8 dough rounds. Place dough rounds 2 inches apart on a baking sheet coated with cooking spray. Combine water and egg white, stirring with a whisk; brush over dough rounds. Sprinkle evenly with 2 teaspoons sugar. Bake at 400° for 13 minutes or until golden. Remove from oven, and cool on a wire rack.
To prepare filling, combine 1 cup blueberries, 1/2 cup sugar, juice, and cornstarch in a small saucepan. Bring to a boil; reduce heat, and simmer 5 minutes or until slightly thick. Place in a large bowl; add remaining 2 cups blueberries and blackberries, stirring to coat. Cover and chill.
Using a serrated knife, cut each shortcake in half horizontally; spoon 1/2 cup blueberry mixture over bottom half of each shortcake. Top each serving with 2 tablespoons whipped topping and top half of shortcake. Yield: 8 servings (serving size: 1 filled shortcake)
NUTRITION PER SERVING
CALORIES 322(21% from fat); FAT 7.5g (sat 4.7g,mono 1.8g,poly 0.5g); PROTEIN 4.6g; CHOLESTEROL 16mg; CALCIUM 108mg; SODIUM 354mg; FIBER 4.3g; IRON 1.9mg; CARBOHYDRATE 60.1g
Cooking Light, JULY 2004
I ended up using a combination of fresh and thawed frozen berries. My shortcakes were a little compact, but my baking powder was questionable LOL The flavor was excellent though, and the filling would be fantastic over waffles or french toast, or even in little tart shells.
Blueberry-Blackberry Shortcakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Shortcakes:
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon grated lemon rind
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chilled butter -- cut into small pieces
1/2 cup fat-free buttermilk
Cooking spray
1 teaspoon water
1 large egg white -- lightly beaten
2 teaspoons sugar
Filling:
3 cups fresh wild blueberries -- divided
1/2 cup sugar
2 tablespoons fresh lemon juice
2 teaspoons cornstarch
2 cups fresh blackberries
1 cup frozen reduced-calorie whipped topping -- thawed
Preheat oven to 400°.
To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add buttermilk; stir just until moist.
Turn dough out onto a lightly floured surface; knead lightly 4 times. Pat dough to a 1/2-inch thickness; cut with a 3-inch biscuit cutter to form 8 dough rounds. Place dough rounds 2 inches apart on a baking sheet coated with cooking spray. Combine water and egg white, stirring with a whisk; brush over dough rounds. Sprinkle evenly with 2 teaspoons sugar. Bake at 400° for 13 minutes or until golden. Remove from oven, and cool on a wire rack.
To prepare filling, combine 1 cup blueberries, 1/2 cup sugar, juice, and cornstarch in a small saucepan. Bring to a boil; reduce heat, and simmer 5 minutes or until slightly thick. Place in a large bowl; add remaining 2 cups blueberries and blackberries, stirring to coat. Cover and chill.
Using a serrated knife, cut each shortcake in half horizontally; spoon 1/2 cup blueberry mixture over bottom half of each shortcake. Top each serving with 2 tablespoons whipped topping and top half of shortcake. Yield: 8 servings (serving size: 1 filled shortcake)
NUTRITION PER SERVING
CALORIES 322(21% from fat); FAT 7.5g (sat 4.7g,mono 1.8g,poly 0.5g); PROTEIN 4.6g; CHOLESTEROL 16mg; CALCIUM 108mg; SODIUM 354mg; FIBER 4.3g; IRON 1.9mg; CARBOHYDRATE 60.1g
Cooking Light, JULY 2004
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