Ambrosia Shortcakes Recipe

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Ambrosia Shortcakes
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Ingredients
21
Count
Nutrition
258
Calories
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Ingredients:

Directions:

  1. Preheat oven to 375°.
  2. To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine buttermilk, juice concentrate, and 1 tablespoon vanilla. Add buttermilk mixture to flour mixture; stir just until moist. Turn dough out onto a lightly floured surface; knead dough lightly 5 to 6 times. Let dough stand for 10 minutes. Gently pat dough to a 1/2-inch thickness with lightly floured hands. Cut dough into 10 (2-inch) squares. Place dough squares 2 inches apart on a baking sheet coated with cooking spray.
  3. Combine 1 teaspoon water and egg white. Brush egg white mixture over dough; sprinkle evenly with 1 teaspoon sugar. Bake at 375° for 13 minutes or until golden. Remove shortcakes from pan; cool on a wire rack.
  4. To prepare filling, combine 1/4 cup juice and cornstarch in a small saucepan over medium-high heat; bring to a boil. Cook 1 minute. Remove from heat, and stir in 1/4 teaspoon vanilla. Combine orange sections and pineapple in a medium bowl. Drizzle cornstarch mixture over fruit; toss gently to combine. Cover and chill.
  5. Split the shortcakes in half horizontally using a serrated knife. Spoon about 1/4 cup fruit mixture over the bottom half of each shortcake; top each serving with about 1 1/2 tablespoons whipped topping, about 1 tablespoon toasted coconut, and the top of the shortcake.
  6. Shortcake Tips:
  7. When mixing the dough for shortcakes, use a light hand and work quickly for the most tender cakes. If the recipe calls for kneading the dough, knead lightly only a few times so the dough doesn't become overworked.
  8. Use a serrated knife to split the shortcakes. It will cut through the cakes without crumbling them.
  9. You can bake the shortcakes up to a day ahead. Cool completely, and store at room temperature in a large zip-top plastic bag. To reheat, wrap in foil and heat at 350° for 10 minutes.
  10. To freeze shortcakes, cool them completely, place in a heavy-duty zip-top plastic bag, and freeze up to two months. Thaw at room temperature, then reheat as instructed above.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 257.64 Kcal (1079 kJ)
Calories from fat 74.53 Kcal
% Daily Value*
Total Fat 8.28g 13%
Cholesterol 12.2mg 4%
Sodium 214.48mg 9%
Potassium 240.38mg 5%
Total Carbs 41.84g 14%
Sugars 20.16g 81%
Dietary Fiber 1.02g 4%
Protein 3.56g 7%
Vitamin C 12.5mg 21%
Vitamin A 0.1mg 2%
Iron 0.3mg 2%
Calcium 58.5mg 6%
Amount Per 100 g
Calories 256.49 Kcal (1074 kJ)
Calories from fat 74.2 Kcal
% Daily Value*
Total Fat 8.24g 13%
Cholesterol 12.15mg 4%
Sodium 213.52mg 9%
Potassium 239.3mg 5%
Total Carbs 41.65g 14%
Sugars 20.07g 81%
Dietary Fiber 1.02g 4%
Protein 3.55g 7%
Vitamin C 12.4mg 21%
Vitamin A 0.1mg 2%
Iron 0.3mg 2%
Calcium 58.2mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.6
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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