Apple-Cranberry Shortcakes Recipe

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Apple-Cranberry Shortcakes
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Ingredients
19
Count
Nutrition
332
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. Place flour and next 5 ingredients (through 1/4 teaspoon salt) in a food processor; pulse 2 to 3 times to combine. 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).
  3. Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat the dough into a 14 x 4-inch rectangle on a large baking sheet lined with parchment paper. 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. Bake at 375° for 15 minutes or until golden. Remove from pan; cool on a wire rack.
  4. To prepare filling, melt 2 teaspoons butter in a large nonstick skillet over medium-high heat. Add apple, tossing to coat; sauté 4 minutes or until lightly browned. Stir in brown sugar; sauté 2 minutes. Stir in the cranberries, juice, 1/4 cup water, and dash of salt. Reduce heat to low; simmer 5 minutes or until cranberries pop, stirring frequently.
  5. 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. 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. Cut along score lines with a serrated knife to form 8 portions. Top each portion with 1 tablespoon remaining whipped topping mixture.
  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 332.19 Kcal (1391 kJ)
Calories from fat 76.47 Kcal
% Daily Value*
Total Fat 8.5g 13%
Cholesterol 21.85mg 7%
Sodium 172.54mg 7%
Potassium 443.28mg 9%
Total Carbs 50.06g 17%
Sugars 30.83g 123%
Dietary Fiber 6.76g 27%
Protein 7.82g 16%
Vitamin C 13.2mg 22%
Vitamin A 0.1mg 3%
Iron 18.9mg 105%
Calcium 98.4mg 10%
Amount Per 100 g
Calories 113.61 Kcal (476 kJ)
Calories from fat 26.15 Kcal
% Daily Value*
Total Fat 2.91g 13%
Cholesterol 7.47mg 7%
Sodium 59.01mg 7%
Potassium 151.6mg 9%
Total Carbs 17.12g 17%
Sugars 10.54g 123%
Dietary Fiber 2.31g 27%
Protein 2.67g 16%
Vitamin C 4.5mg 22%
Iron 6.5mg 105%
Calcium 33.7mg 10%

* 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

  • 6.6
    Points
  • 8
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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