Berry Shortcake

INGREDIENTS:

Berries, fresh                                                                  3 pints

Sugar, granulated                                                          ½ cup

All-purpose flour                                                            2 ¼ cups

Baking powder                                                               4 tsp.

Sugar, granulated                                                           2 T.

Salt                                                                                  ¼ tsp.

Skim milk                                                                         2/3 cup

Butter, unsalted                                                       3 T.

Cream cheese, fat-free                                           3 T.

Egg                                                                         1, large

 Chef’s Note: 

This recipe provides a great example of how you can re-assess the serving size on recipes and maneuver them to create a more appropriate portion size.  Another traditional dessert redefined for your healthy lifestyle! 

STEPS:

• Toss the berries with ½ cup of sugar.  Set aside.
• Preheat oven to 425˚F. (220˚C)
• In a medium bowl combine the flour, baking powder, 2 tablespoons sugar and the salt.
• With a pastry blender cut in the butter and cream cheese until the mixture resembles coarse crumbs.
• In a small bowl, beat the egg and milk.  Make a well in the center of the batter mixture and add the beaten egg and milk. Stir until just combined.  Make sure to avoid over-mixing.
• On a lightly sprayed sheet pan, drop ¼ cup batter into individual biscuits, about 2 inches apart. 
• Bake for 15 to 20 minutes or until golden brown. Let cool partially by placing the sheet pan on a wire rack.
• Slice partially cooled biscuits in half.  Top with ½ cup Strawberries.
• Presentation tip: Cut the ½ biscuit into 2 pieces, placing one flat on the plate and angling the other against it.  Top with berries and garnish with low fat or sugar free cool whip or whipped topping.

NUTRITION:

SERVINGS 30; SERVING SIZE ½ each bun and ½ cup berries;

CALORIES 60kcal; FAT 2gm; FIBER 1 gm; CHOLESTEROL 10mg

CARBOHYDRATES 10gm; PROTEIN 2gm; SODIUM 75 mg