Berry-Cherry-Banana Shortcake |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A variety of delicious fresh berries, cherries and bananas make this shortcake extra-special. This dessert is guilt-free but doesn't taste like it. Recipe made for RSC #12. Ingredients:
butter-flavored cooking spray |
3/4 cup all-purpose flour |
3 tablespoons all-purpose flour |
1/2 cup whole wheat pastry flour |
1 teaspoon granulated sugar |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
3 tablespoons cold light stick butter, cut into pieces (do not use tub butter) |
2/3 cup low-fat buttermilk |
1 large egg |
1 cup fresh blueberries |
1 cup fresh strawberries, sliced |
1 cup fresh sweet cherries, pitted and halved |
1 cup banana, sliced |
1 1/2 cups fat-free whipped topping (i use homemade) or 1 1/2 cups prepared whipped cream (i use homemade) |
Directions:
1. Preheat oven to 400 degrees.
2. Lightly mist 11-inch-by-7-inch glass baking dish with spray.
3. Combine flours, sugar, baking powder, salt and baking soda with pastry blender or fork.
4. Cut in the butter until crumbly.
5. Add buttermilk.
6. Stir with a fork until sticky.
7. On a lightly floured surface with lightly floured hands, knead dough gently, adding as little flour as possible, until a ball forms.
8. Pat into a 1/2-inch thick rectangle.
9. Using a floured 3-inch round biscuit cutter, cut out 6 biscuits.
10. Transfer to the prepared dish, placing about 3/4-inch apart.
11. Beat egg with 1 T water and lightly brush on to the top of each biscuit.
12. Bake 13-15 minutes, or until lightly golden on top.
13. Cool on rack 3 minutes.
14. Cut biscuits in half horizontally, placing bottom halves on dessert plates; layer evenly with fruit.
15. Top each with 1/4 cup whipped topping or whipped cream and a biscuit top.
16. Serve immediately.
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