Blueberry-Blackberry Shortcakes
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.
2 cups all-purpose flour
¼ cup sugar
1 tablespoon grated lemon rind
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup chilled butter, cut into small pieces
½ cup fat-free buttermilk
Cooking spray
1 teaspoon water
1 large egg white, lightly beaten
2 teaspoons sugar
3 cups fresh wild blueberries, divided
½ 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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- Recipe byCooking Light/ Ann Tay...
- Viewed 422 times
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