Gingered Blueberry Shortcake

Sweet, juicy, peak-season berries make this dish shine. For convenience, make the berry mixture, whipped cream, and shortcakes in advance, then assemble just before serving. Prepare the berry mixture and whipped cream earlier in the day, and refrigerate; bring berry mixture to room temperature or warm slightly in a pan before serving. Make the shortcakes as time permits, freeze them, then defrost at room temperature when ready to serve.

Yield: 8 servings (serving size: 1 shortcake)

Ingredients

• 4  cups  blueberries
• 3  tablespoons  granulated sugar
• 1  tablespoon  fresh lime juice
• 9  ounces  all-purpose flour (about 2 cups)
• 1  tablespoon  baking powder
• 1/2  teaspoon  salt
• 6  tablespoons  chilled butter, cut into small pieces
• 3  tablespoons  minced crystallized ginger
• 3/4  cup  2% reduced-fat milk
• 1  large egg white
• 1  tablespoon  water
• 1  tablespoon  turbinado sugar or granulated sugar
• 1/3  cup  heavy whipping cream
• 2  tablespoons  powdered sugar

Preparation

1. Preheat oven to 400°.

2. Combine first 3 ingredients in a medium saucepan over medium-low heat; cook 3 minutes or until berries begin to pop, stirring frequently. Set aside.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour, baking powder, and salt in a food processor; pulse 3 times to combine. Add butter and ginger to processor; pulse until mixture resembles coarse meal. Place mixture in a large bowl; add milk, stirring just until moist. Turn mixture out onto a lightly floured surface. Press mixture into a 7-inch circle; cut into 8 wedges. Place wedges 1 inch apart on a baking sheet. Combine egg white and 1 tablespoon water in a small bowl. Lightly brush tops of wedges with egg white mixture; sprinkle evenly with turbinado sugar. Bake at 400° for 20 minutes or until golden brown. Cool on a wire rack.

4. Place cream in a medium bowl; beat with a mixer at medium speed until soft peaks form. Add powdered sugar, beating until stiff peaks form. Split shortcakes in half horizontally; spoon 1/3 cup berry mixture over each bottom half. Top each with 1 1/2 tablespoons whipped cream; cover with shortcake tops.

Nutritional Information

Calories:

319

Fat:

12.8g (sat 8g,mono 3.4g,poly 0.6g)

Protein:

5.4g

Carbohydrate:

47g

Fiber:

2.6g

Cholesterol:

38mg

Iron:

2.2mg

Sodium:

415mg

Calcium:

149mg