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Prep Time:25 minsAdditional Time:30 minsTotal Time:55 minsServings:10Yield:10 servingsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:30 minsTotal Time:55 minsServings:10Yield:10 servings
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:30 mins
Additional Time:
30 mins
Total Time:55 mins
Total Time:
55 mins
Servings:10
Servings:
10
Yield:10 servings
Yield:
10 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCooking spray3cupsfresh berries (sliced strawberries, blueberries, raspberries and/or blackberries)2tablespoonsfinely chopped crystallized ginger⅔cupall-purpose flour1tablespoonsugar2teaspoonsbaking powder¼teaspoonbaking soda3tablespoonsbutter or margarine½cupbuttermilk¼cuprefrigerated or frozen egg product, thawed or 1 egg½(8 ounce) containercontainer frozen fat-free whipped dessert topping, thawed¼cupfat-free sour cream
Cook Mode(Keep screen awake)
Ingredients
Cooking spray
3cupsfresh berries (sliced strawberries, blueberries, raspberries and/or blackberries)
2tablespoonsfinely chopped crystallized ginger
⅔cupall-purpose flour
1tablespoonsugar
2teaspoonsbaking powder
¼teaspoonbaking soda
3tablespoonsbutter or margarine
½cupbuttermilk
¼cuprefrigerated or frozen egg product, thawed or 1 egg
½(8 ounce) containercontainer frozen fat-free whipped dessert topping, thawed
¼cupfat-free sour cream
DirectionsPreheat oven to 425 degrees F. Lightly coat a baking sheet with cooking spray; set aside. Combine berries and ginger in a small bowl; set aside.In a medium bowl, stir together flour, sugar, baking powder and baking soda. Using a pastry blender, cut in butter (or margarine) until the mixture resembles coarse crumbs. Combine buttermilk and egg product (or egg). Add to the flour mixture all at once, stirring just until mixture is moistened. On a lightly floured surface, pat the dough to 1/2-inch thickness. Cut the dough with a floured 2-1/2-inch star-shaped or heart-shaped cookie cutter or a round biscuit cutter, rerolling scraps as necessary. Place shortcakes on the prepared baking sheet. Bake for 8 to 10 minutes or until golden. Cool the shortcakes slightly on a wire rack.To serve, combine whipped topping and sour cream in a small bowl. Split shortcakes in half. Place bottoms on dessert plates. Divide the berry mixture among bottoms. Top each with some of the whipped topping mixture. Replace the shortcake tops.Originally appeared: Diabetic Living Magazine
Directions
Preheat oven to 425 degrees F. Lightly coat a baking sheet with cooking spray; set aside. Combine berries and ginger in a small bowl; set aside.In a medium bowl, stir together flour, sugar, baking powder and baking soda. Using a pastry blender, cut in butter (or margarine) until the mixture resembles coarse crumbs. Combine buttermilk and egg product (or egg). Add to the flour mixture all at once, stirring just until mixture is moistened. On a lightly floured surface, pat the dough to 1/2-inch thickness. Cut the dough with a floured 2-1/2-inch star-shaped or heart-shaped cookie cutter or a round biscuit cutter, rerolling scraps as necessary. Place shortcakes on the prepared baking sheet. Bake for 8 to 10 minutes or until golden. Cool the shortcakes slightly on a wire rack.To serve, combine whipped topping and sour cream in a small bowl. Split shortcakes in half. Place bottoms on dessert plates. Divide the berry mixture among bottoms. Top each with some of the whipped topping mixture. Replace the shortcake tops.
Preheat oven to 425 degrees F. Lightly coat a baking sheet with cooking spray; set aside. Combine berries and ginger in a small bowl; set aside.
In a medium bowl, stir together flour, sugar, baking powder and baking soda. Using a pastry blender, cut in butter (or margarine) until the mixture resembles coarse crumbs. Combine buttermilk and egg product (or egg). Add to the flour mixture all at once, stirring just until mixture is moistened. On a lightly floured surface, pat the dough to 1/2-inch thickness. Cut the dough with a floured 2-1/2-inch star-shaped or heart-shaped cookie cutter or a round biscuit cutter, rerolling scraps as necessary. Place shortcakes on the prepared baking sheet. Bake for 8 to 10 minutes or until golden. Cool the shortcakes slightly on a wire rack.
To serve, combine whipped topping and sour cream in a small bowl. Split shortcakes in half. Place bottoms on dessert plates. Divide the berry mixture among bottoms. Top each with some of the whipped topping mixture. Replace the shortcake tops.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)166Calories4gFat28gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
