Healthy Shortcake

Shortcakes with Fresh Berries

Make the shortcakes up to two days ahead, and store in an airtight container. Use a serrated knife to cut in half before serving. Prepare the berry filling up to 12 hours ahead, and refrigerate until serving. Use any combination of fresh berries available.

2 cups all-purpose flour (about 9 ounces)
3 tablespoons granulated sugar, divided
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
2/3 cup reduced-fat buttermilk
1 tablespoon canola oil
1 teaspoon vanilla extract
1 large egg
Cooking spray
3 1/2 teaspoons turbinado sugar, divided
1/2 cup apple jelly
3 tablespoons fresh lemon juice
3 cups strawberries, quartered (about 12 ounces)
2 1/2 cups blackberries (about 12 ounces)
1 cup fat-free whipped topping

Preheat oven to 425.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 tablespoons granulated sugar, baking powder, and salt in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or two knives until the mixture resembles coarse meal.

Combine buttermilk, oil, vanilla, and egg in a small bowl, stirring with a whisk. Add to flour mixture, stirring just until moist (dough will be sticky).

Turn dough out onto a baking sheet coated with cooking spray. Pat dough into an 8-inch circle. Cut dough into 8 wedges, cutting into, but not through, dough. Sprinkle 1 1/2 teaspoons turbinado sugar over dough. Bake at 425 for 15 minutes or until golden. Cool for 15 minutes.

Combine jelly, juice, and remaining 1 tablespoon granulated sugar in a microwave-safe bowl; microwave at high 1 minute. Stir mixture with a whisk until smooth. Combine jelly mixture, strawberries, and blackberries in a large bowl; toss to coat berries. Cover and chill.

Cut shortcake into 8 wedges. Cut each wedge in half horizontally; spoon 1/2 cup berry mixture over bottom half of each shortcake. Replace top half of shortcake. Top each serving with 2 tablespoons whipped topping; sprinkle each evenly with remaining 2 teaspoons turbinado sugar.

Yield: 8 servings (serving size: 1 filled shortcake)

CALORIES 306 (22% from fat); FAT 7.5g (sat 3.2g,mono 2.4g,poly 1.1g); IRON 2.1mg; CHOLESTEROL 39mg; CALCIUM 117mg; CARBOHYDRATE 53.5g; SODIUM 264mg; PROTEIN 5.7g; FIBER 3.9g

Source: Cooking Light