Fruit: 4 pt. Peaches & Cream Shortcakes
Source of Recipe
www.weightwatchers.com
List of Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon grated orange zest
1 teaspoon chopped crystallized ginger
1/4 teaspoon salt
1 cup low-fat buttermilk
3 peaches thinly sliced
1/4 cup granulated sugar
3/4 cup evaporated skimmed milk chilled
1 1/2 tablespoons confectioners' sugar
Recipe
NOTE: For best results with the evaporated milk put the bowl and beaters in the freezer about 20 minutes before beating. Make sure evaporated milk is well chilled also.
1. Preheat the oven to 425 degrees F.
2. In a large bowl, whisk the flour, baking powder, orange zest, ginger and salt. Stir in the buttermilk to form a soft dough. With floured hands, knead the dough into a ball in the bowl, working in any excess flour. Transfer to a lightly floured work surface and pat into a 7 x 8" rectangle about 1/2" thick. Using a biscuit cutter or glass, cut out eight 2 1/2" rounds, pushing the dough scraps together for the last rounds, if necessary. Cool completely on a wire rack. Meanwhile, combine the peaches and sugar in a bowl; let stand 15-20 minutes. Place the rounds on a nonstick baking sheet and bake until lightly golden, about 12 minutes.
3. To make the whipped topping, pour the evaporated milk into a chilled bowl. With an electric mixer at high speed, beat until! frothy. While mixing, slowly sprinkle with confectioners' sugar; continue to beat until soft peaks form, about 3-4 minutes. 4. Split the biscuits open. Layer with the peaches, then dollop with the whipped topping. serves 8.
Per Serving: 197 Calories, 1g Total Fat, 0g Saturated Fat, 3mg Cholesterol, 219mg Sodium, 41g Total Carbohydrate, 2g Dietary Fiber, 6g Protein, 43mg Calcium
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