|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Nutrition Facts
Nutrition facts per serving:
- Calories 259
- Protein(gm)11
- Carbohydrate(gm)37
- Fat, total(gm)8
- Cholesterol(mg)71
- Saturated fat(gm)4
- Monosaturated fat(gm)2
- Polyunsaturated fat(gm)1
- Dietary Fiber, total(gm)3
- Sugar, total(gm)13
- Vitamin A(IU)534
- Vitamin C(mg)2
- Thiamin(mg)0
- Riboflavin(mg)0
- Niacin(mg)2
- Pyridoxine (Vit. B6)(mg)0
- Folate(µg)97
- Cobalamin (Vit. B12)(µg)1
- Sodium(mg)414
- Potassium(mg)278
- Calcium(DV %)263
- Iron(DV %)2
Piled-High Shortcake
Bake: 7 mins to 8 mins 425°F
Ingredients
- 3/4 cup all-purpose flour
- 2 teaspoons granulated sugar
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- dash salt
- 2 tablespoons butter
- 1/4 cup lowfat buttermilk
- 1 slightly beaten egg yolk
- Nonstick cooking spray
- 1/2 8 ounce package fat free cream cheese, softened
- 1 6 ounce carton plain nonfat yogurt
- 3 tablespoons low-sugar strawberry preserves
- 1 1/2 cups fresh boysenberries, raspberries, and/or blackberries
Directions
For shortcakes, in a medium bowl stir together flour, sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture. In a small bowl combine buttermilk and egg yolk. Add to flour mixture all at once, stirring just until moistened.
Lightly coat a baking sheet with nonstick cooking spray; set aside. On a lightly floured surface, pat or roll dough to 1/2-inch thickness. Using a floured 2- to 3-inch cookie cutter, cut dough into 4 desired shaped shortcakes, rerolling scraps as necessary. Place on prepared baking sheet. Bake in a 425 degrees oven for 7 to 8 minutes or until golden. Cool on a wire rack.
In a medium bowl beat cream cheese with an electric mixer on medium speed for 30 seconds. Gradually beat in yogurt and preserves until smooth.
Divide shortcakes among 4 dessert plates; top with fresh fruit and yogurt mixture. Serve immediately.
|
||||
