Berry Ginger Shortcakes

Here’s a quick and easy summertime classic shortcake. These sweet biscuits are split in half, filled with low-calorie sweetened berries, and topped with low-fat sour cream-flavored whipped topping. Yummy!

(Make 10 serving)

Amount Per Serving: 166 Calories, 4 g. Protein, 28 g. Carbohydrates, 2 g. Dietary Fiber, 4 g. Fat (2 g. sat), 10 mg. Cholesterol, 176 mg. Sodium

Ingredients

• 3 cups of fresh berries (sliced strawberries, blueberries, raspberries, and/or blackberries)
• 2 Tbsp. of finely chopped crystallized ginger
• 1 2/3cups of all-purpose flour
• 1 Tbsp. of sugar
• 2 tsp. of baking powder
• 1/4 tsp. of baking soda
• 3 Tbsp. of butter or margarine
• 1/2 cup of buttermilk
• 1/4 cup of refrigerated or frozen egg product, thawed or 1 egg
• Nonstick cooking spray
• 1 container (28 oz.) of frozen fat-free whipped dessert topping, thawed
• 1/4 cup of fat-free dairy sour cream

Preparation:

• Combine berries and crystallized ginger in small-sized bowl. Set aside.
• Meanwhile, to make shortcakes. For shortcakes, stir together flour, sugar, baking powder and baking soda in medium-sized bowl.
• Using pastry blender, cut in butter or margarine until mixture resembles coarse crumbs. Combine buttermilk and egg product or egg. Add to flour mixture all at once, stirring just until mixture is moistened.
• Preheat oven to 425 degrees F. Lightly coat baking sheet with cooking spray, set aside.
• On lightly floured surface pat dough to 1/2-inch thickness. Cut dough with floured 2-1/2-inch star-shaped or heart-shaped cookie cutter or round biscuit cutter, rerolling scraps as necessary.
• Place shortcakes on prepared baking sheet. Bake in oven for about 8-10 mins, or until golden. Cool shortcakes slightly on wire rack.
• To serve, combine whipped topping and sour cream in small-sized bowl. Split shortcakes in half. Place bottoms on dessert plates. Divide berry mixture among bottoms. Top each with some of whipped topping mixture. Replace the shortcake tops.

Source : Better Homes and Gardens

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