Lemon Raspberry Shortcake For Two |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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You could use a toaster oven to bake the shortcakes; just decrease the temperature to 350-degrees to ensure even cooking. Ingredients:
1/3 cup whole-wheat flour |
1/3 cup white flour |
1 tablespoon sugar |
1/2 teaspoon baking powder |
1 pinch salt |
5 teaspoons whipped butter |
3 tablespoons low-fat milk |
2 tablespoons egg substitute or 1 egg yolk (use higher omega-3 brand, if possible) |
zest from 1 lemon, finely chopped (about 1 1/2 teaspoons) |
1 cup fresh raspberries |
1 tablespoon powdered sugar |
1/3 cup light whipped cream or lite cool whip |
Directions:
1. Preheat oven to 400-degrees F. Add flours, sugar, baking powder, and salt to medium bowl. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs.
2. To a 2-cup measure, add the milk, egg yolk or egg substitute, and lemon zest and stir to blend. Stir this into the crumb mixture and stir until a soft dough forms (it will be a bit sticky).
3. Turn dough onto a lightly floured surface and knead a few times.
4. Divide dough into two pieces and gently pat each piece into a 3/4-inch thick circle.
5. Place the shortcakes on an ungreased baking sheet. Bake for about 10 minutes or until golden brown. Let cool.
6. Split shortcakes in half and place two halves on each dessert plate. Add raspberries and powdered sugar to a small bowl and toss gently to blend.
7. Top each shortcake half with 1/4 cup of the raspberry mixture and a dollop of light whipped cream or lite Cool Whip.
8. Per serving: 275 calories, 8 g protein, 45 g carbohydrate, 7.5 g fat, 4 g saturated fat, 20 mg cholesterol, 5.5 g fiber, 346 mg sodium. Calories from fat: 25%.
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