Triple-Fruit Shortcakes

Blueberries and orange sections are welcome additions to the more traditional strawberries-only version. Sugar tenderizes these sweet, biscuitlike shortcakes and allows for caramelization, which creates a rich, sugary crust.

Yield: 10 servings

Ingredients

• Filling:
• 4  cups  sliced strawberries
• 2  cups  blueberries
• 1/2  cup  orange sections
• 1/3  cup  sugar
• 1/4  cup  fresh orange juice
• 
  Shortcakes:
• 2  cups  all-purpose flour (9 ounces)
• 1/2  cup  sugar
• 2  teaspoons  baking powder
• 1/2  teaspoon  salt
• 1/2  cup  chilled butter, cut into small pieces
• 3/4  cup  fat-free buttermilk
• Cooking spray
• 2  teaspoons  water
• 1  large egg white
• 2  teaspoons  sugar

Preparation

To prepare filling, combine first 5 ingredients in a bowl. Cover and chill 2 hours.

Preheat oven to 400°.

To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/2 cup sugar, baking powder, and salt in a large bowl; stir well with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until moist.

Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times. Pat dough into a 9-inch round cake pan coated with cooking spray. Cut dough into 10 wedges, cutting into but not through dough. Combine water and egg white; brush mixture over dough. Sprinkle 2 teaspoons sugar over dough.

Bake at 400° for 25 minutes or until golden. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack. Cut shortcake into 10 wedges. Split each wedge in half horizontally. Fill each wedge with 1/2 cup filling.

Nutritional Information

Calories:

292 (30% from fat)

Fat:

9.8g (sat 5.8g,mono 2.8g,poly 0.6g)

Protein:

4.4g

Carbohydrate:

48.3g

Fiber:

3.2g

Cholesterol:

25mg

Iron:

1.6mg

Sodium:

335mg

Calcium:

99mg