Summer Berry Shortcakes with Tangy Lemon Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 lb fresh strawberries, cored and halved |
2 containers (5.6 oz each) fresh blackberries |
2 containers (4.4 oz each) fresh blueberries |
1 container (6 oz) fresh raspberries |
1/3 cup sugar |
2 tbsp chopped fresh mint |
2 tbsp fresh lemon juice |
1 cup fat-free sour cream |
3 tbsp sugar |
2 tsp grated lemon zest |
2 1/3 cups all-purpose flour |
2 tbsp sugar |
1 tsp baking powder |
1/2 tsp baking soda |
1/2 tsp salt |
1/8 tsp ground nutmeg |
5 oz unsalted butter,cut into very small pieces and chilled |
1 cup plus 2 tbsp lowfat buttermilk |
Directions:
1. For berries: Combine berries in a bowl. Add sugar, mint and lemon juice; toss well and chill, tossing occasionally, 4 hours or overnight. For lemon cream: Combine sour cream, sugar and lemon zest in a bowl; mix well. Chill at least 1 hour.
2. For shortcakes: Heat oven to 400°. Line a baking sheet with parchment paper or coat with cooking spray. Whisk flour, sugar, baking powder, baking soda, salt and nutmeg in a bowl until well blended. Using a pastry blender or 2 knives, cut butter pieces into flour mixture until it resembles coarse crumbs. With a rubber spatula, stir in 1 cup plus 1 tbsp buttermilk until just moistened and dough begins to form (it will be sticky at this point). With lightly floured hands, gently knead dough 3 or 4 times until it holds together. On a lightly floured surface, gently roll dough with a rolling pin into an 8 1/2-inch circle about 1/2 inch thick. With a floured 2 1/2-inch biscuit cutter, cut out 8 circles from dough and transfer to baking sheet. Discard dough scraps. Brush top of each shortcake with remaining 1 tbsp buttermilk. Bake until shortcakes rise and turn lightly golden, 16 to 18 minutes.
3. To serve: Cut each shortcake in half crosswise. Place the bottom on a plate and top with 3/4 cup berry mixture and 2 tbsp lemon cream. Cover with top half of shortcake. Serve immediately.
4. Nutritional analysis per serving 424 calories, 15.6 g fat (9.4 g saturated fat), 64.4 g carbohydrates, 8.6 g protein, 6.8 g fiber Nutritional analysis provided by Self
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