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Low Fat Summer Berry Shortcakes With Vanilla Sauce Recipe
Ingredients
***BERRY FILLING***
2 cups fresh raspberries
2 cups fresh blackberries
1/3 cup granulated sugar
2 tablespoons fiamboise or kirsch
***SHORTCAKES***
1 cup all-purpose flour
1 cup cake flour
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
vanilla sauce
Method
:TO MAKE BERRY FILLING: In a bowl, combine raspberries, blackberries, sugar and framboise (or kirsch).
Let stand at room temperature, stirring occasionally, for 30 minutes to 1 hour.
: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 all-purpose and cake flours, 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, 4.
Turn dough out onto a lightly floured surface.
Gently pat into a 3/4-inch-thick circle.
With a floured 3- or 3 1/2-inch cutter, cut out shortcakes and place on prepared baking sheet.
Press dough scraps together and repeat to make 8 shortcakes.
Brush shortcake tops with remaining 2 tablespoons buttermilk and sprinkle with remaining 1 tablespoon sugar.
Bake shortcakes for 10 to 12 minutes, or until light 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 berry filling and vanilla sauce.
Set tops on at an angle.
Serve immediately.
Makes 8 servings.
Calories per serving; 8 grams protein; 6 grams fat 1 grams saturated fat; 61 grams carbohydrate; 430 mg sodium; 60 mg cholesterol; 4 grams fiber
