Blueberry-Blackberry Shortcakes
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The key to tender low-fat shortcakes is to not overwork the dough; so pat it out instead of rolling it. A portion of the blueberries is cooked with sugar and cornstarch to form a blueberry glaze that binds the filling. This dessert is best with fresh berries.
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
- 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
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