Blueberry-Blackberry Shortcakes

The key to tender low-fat shortcakes is to not overwork the dough; so pat it out instead of rolling it. A portion of the blueberries is cooked with sugar and cornstarch to form a blueberry glaze that binds the filling. This dessert is best with fresh berries.

Yield: 8 servings (serving size: 1 filled shortcake)

Ingredients

• Shortcakes:
• 2  cups  all-purpose flour
• 1/4  cup  sugar
• 1  tablespoon  grated lemon rind
• 2  teaspoons  baking powder
• 1/2  teaspoon  baking soda
• 1/4  teaspoon  salt
• 1/4  cup  chilled butter, cut into small pieces
• 1/2  cup  fat-free buttermilk
• Cooking spray
• 1  teaspoon  water
• 1  large egg white, lightly beaten
• 2  teaspoons  sugar
• 
  Filling:
• 3  cups  fresh wild blueberries, divided
• 1/2  cup  sugar
• 2  tablespoons  fresh lemon juice
• 2  teaspoons  cornstarch
• 2  cups  fresh blackberries
• 1  cup  frozen reduced-calorie whipped topping, thawed

Preparation

Preheat oven to 400°.

To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add buttermilk; stir just until moist.

Turn dough out onto a lightly floured surface; knead lightly 4 times. Pat dough to a 1/2-inch thickness; cut with a 3-inch biscuit cutter to form 8 dough rounds. Place dough rounds 2 inches apart on a baking sheet coated with cooking spray. Combine water and egg white, stirring with a whisk; brush over dough rounds. Sprinkle evenly with 2 teaspoons sugar. Bake at 400° for 13 minutes or until golden. Remove from oven, and cool on a wire rack.

To prepare filling, combine 1 cup blueberries, 1/2 cup sugar, juice, and cornstarch in a small saucepan. Bring to a boil; reduce heat, and simmer 5 minutes or until slightly thick. Place in a large bowl; add remaining 2 cups blueberries and blackberries, stirring to coat. Cover and chill.

Using a serrated knife, cut each shortcake in half horizontally; spoon 1/2 cup blueberry mixture over bottom half of each shortcake. Top each serving with 2 tablespoons whipped topping and top half of shortcake.

Nutritional Information

Calories:

322 (21% from fat)

Fat:

7.5g (sat 4.7g,mono 1.8g,poly 0.5g)

Protein:

4.6g

Carbohydrate:

60.1g

Fiber:

4.3g

Cholesterol:

16mg

Iron:

1.9mg

Sodium:

354mg

Calcium:

108mg