Blueberry-Blackberry Shortcakes
Cooking Light July 2004
iThe key to tender low-fat shortcakes is to not overwork the dough;
so pat it out instead of rolling it. A portion of the blueberries
is cooked with sugar and cornstarch to form a blueberry glaze
that binds the filling. This dessert is best with fresh berries.
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 intosmall 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 teaspoons cornstarch
2 cups fresh blackberries
1 cup frozen reduced-calorie whipped topping, thawed
1. Preheat oven to 400 degrees
2. 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.
3. Turn dough out onto a lightly floured surface; knead lightly
4 times. Pat dough to a1/2-inch thickness; cut with a 3-inchbiscuit
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.
4. To prepare filling, combine 1 cup blueberries, 1/2cup sugar,
juice, and cornstarch in a small saucepan. Bring to a boil; reduce
heat, and simmer 5 min-
utes or until slightly thick. Place in a large bowl; add remaini(T(g
cups blueberries and blackberries, stirring to coat Cover and
chill.
5. 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)
Click here to return to the Desserts list