Wednesday, January 30, 2013

Blueberry Blackberry Shortcakes

Blueberry Blackberry Shortcakes!

Ingredients:

  • 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 
Preparation:
1. Preheat oven to 400°.

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 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.

4.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.

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.

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