Low Fat Cornmeal-Pecan Shortcakes with Lemon Curd Blueberries
Low Fat Cornmeal-Pecan Shortcakes With Lemon Curd Blueberries
Ingredients
***BLUEBERRY FILLING***
4 cups fresh blueberries
1/2 cup water
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
***SHORTCAKES***
1 cup all-purpose flour
1 cup yellow cornmeal, preferably stone-ground
1/4 cup granulated sugar, plus 1 tablespoon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup reduced-fat cream cheese
3/4 cup buttermilk, plus 2 tablespoons
1 tablespoon canola oil
1 teaspoon pure vanilla extract
2 tablespoons chopped pecans
lemon curd, see recipe
Method
:TO MAKE BLUEBERRY FILLING: In a saucepan, combine 2 cups blueberries, water and sugar.
Bring to a boil over medium heat.
Cook, stirring, until berries soften into a sauce, 3 to 5 minutes.
Remove from heat and stir in remaining 2 cups blueberries and vanilla.
Set aside.
The filling will keep, covered, in the refrigerator for up to 1 day.
:TO MAKE & ASSEMBLE SHORTCAKES: 1.
Preheat oven to 425°F.
Lightly oil a baking sheet or coat it with nonstick spray.
In a mixing bowl, whisk flour, cornmeal, 1/4 cup sugar, baking powder, baking soda and salt.
Using a pastry blender or your fingers, cut cream cheese into dry ingredients until mixture resembles coarse meal.
In a glass measuring cup, combine 3/4 cup buttermilk, oil and vanilla.
Make a well in the dry ingredients.
Add wet ingredients and stir with a fork until just combined.
Dough will be slightly sticky; do not overmix.
Turn dough out onto a lightly floured surface.
Gently pat into a 3/4-inch-thick circle.
With a floured knife, cut dough into 8 triangles; place on prepared baking sheet.
In a small bowl, combine pecans and remaining 1 tablespoon sugar.
Brush shortcake tops with remaining 2 tablespoons buttermilk and sprinkle with pecan mixture.
Bake shortcakes for 10 to 12 minutes, or until golden.
Transfer to a wire rack to cool slightly.
To serve, split shortcakes in half with a serrated knife.
Set bottoms on dessert plates.
Spoon on blueberry filling and lemon curd.
Set tops on at an angle.
Serve immediately.
Makes 8 servings.
Calories per serving; 7 grams protein; 9 grams fat 3 grams saturated fat; 72 grams carbohydrate; 445 mg sodium; 38 mg cholesterol; 5 grams fiber
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Full List of Lemon-Curd Recipes
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