Apple-Cranberry Shortcakes |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Cooking Light Ingredients:
1 1/4 cups all-purpose flour (about 5 1/2 ounces) |
1/4 cup cornmeal |
1/3 cup granulated sugar |
1 1/2 teaspoons baking powder |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt |
5 tablespoons chilled butter, cut into small pieces |
6 tablespoons ice water |
1 large egg white, lightly beaten |
2 teaspoons granulated sugar |
2 teaspoons butter |
6 cups apples, sliced and peeled (gala or braeburn) |
3 tablespoons brown sugar |
1/2 cup fresh cranberries |
1/4 cup apple juice |
1/4 cup water |
1 dash salt |
1 cup frozen fat-free whipped topping, thawed |
1/8 teaspoon ground cinnamon |
Directions:
1. Preheat oven to 375°.
2. To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife.
3. Place flour and next 5 ingredients (through 1/4 teaspoon salt) in a food processor; pulse 2 to 3 times to combine.
4. Add chilled butter; pulse 10 times or until mixture resembles coarse meal. With processor on, slowly add 6 tablespoons ice water through food chute, processing just until combined (do not form a ball).
5. Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands.
6. Pat the dough into a 14 x 4-inch rectangle on a large baking sheet lined with parchment paper.
7. Cut dough into 8 even portions, cutting into, but not through, the dough. Brush the dough with egg white; sprinkle evenly with 2 teaspoons sugar.
8. Bake at 375° for 15 minutes or until golden. Remove from pan; cool on a wire rack.
9. To prepare filling, melt 2 teaspoons butter in a large nonstick skillet over medium-high heat.
10. Add apple, tossing to coat; sauté 4 minutes or until lightly browned.
11. Stir in brown sugar; sauté 2 minutes. Stir in the cranberries, juice, 1/4 cup water, and dash of salt.
12. Reduce heat to low; simmer 5 minutes or until cranberries pop, stirring frequently.
13. Place whipped topping and 1/8 teaspoon cinnamon in a small bowl, and fold gently to combine. Place shortcake on a cutting board or work surface.
14. Carefully split shortcake in half horizontally using a serrated knife. Place bottom half of shortcake on a platter; spread evenly with about 1/2 cup whipped topping mixture and apple mixture; top with shortcake top.
15. Cut along score lines with a serrated knife to form 8 portions. Top each portion with 1 tablespoon remaining whipped topping mixture.
16. Shortcake Tips:.
17. 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.
18. Use a serrated knife to split the shortcakes. It will cut through the cakes without crumbling them.
19. 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.
20. 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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