|
|
Short-and-Sweet Strawberry Shortcakes Recipe |
||
|
|
||
|
Ingredients: 4 cups sliced strawberries 1/2 cup plus 1 1/2 teaspoons sugar, divided 1/2 teaspoon grounded cinnamon 2 cups all-purpose flour 3 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 cup stick margarine (or butter) cut into bits 3.4 cup nonfat buttermilk 1 egg white vegetable cooking spray 1 1/4 cups frozen, lowfat shipped topping, thawed
Method: Combine strawberries, 1/4 cup sugar; and cinnamon in a bowl; cover and refrigerate 4 hours, stirring occasionally.
Preheat oven to 425o. Combine flour; 3 tablespoons sugar, baking powder, baking soda, and salt in a bowl; blend well. Cut in margarine until mixture forms coarse crumbs. Make a well in center, and set aside. Combine buttermilk and egg whit, mixing until blended. Add buttermilk mixture to dry ingredients and stir lightly with a fork until forms a ball.
Pad dough on a lightly floured surface to a 1-inch thick rectangle; cut out biscuits using 2 1/2-inch heart-shaped or round cutter coated with cooking spray, rerolling scraps. Place on a baking sheet coated with cooking spray; sprinkle tops of biscuits evenly with 1 1/2 teaspoons sugar. Bake for 8 to 10 minutes or until golden.
Split warm biscuits; place bottom
halves on serving plates and top evenly with strawberry mixture.
Dollop each with 2 tablespoons whipped topping and replace biscuits
tops. Per Serving: 268 Calories, 11 g Fat (4 g Saturated), 20 mg Cholesterol, 365 mg Sodium,5 g Protein, 39 g Carbohydrates |
||