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    Fruit: 3 pt. Strawberry Shortcake


    Source of Recipe


    Cooking Light

    List of Ingredients




    Strawberries
    4 cups sliced strawberries
    1/4 cup sugar

    Shortcake
    2 cups flour
    1/4 cup sugar
    2 teaspoons baking powder
    1 teaspoon grated lemon rind
    1/2 teaspoon salt
    1/4 teaspoon baking soda
    6 tablespoons chilled butter -- cut into small pieces
    2/3 cup fat-free buttermilk
    1/2 teaspoon vanilla extract
    Cooking spray
    1 large egg white -- lightly beaten
    1 1/2 teaspoons turbinado sugar or granulated sugar
    2 cups frozen fat-free whipped topping -- thawed
    Whipped topping -- optional
    1 Whole strawberry -- optional

    Recipe



    To prepare strawberries, combine strawberries and 1/4 cup sugar, cover and chill 1 hour.

    To prepare shortcake, lightly spoon flour into dry measuring cups, level with a knife. Combine flour and next 5 ingredients (flour through baking soda) in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine buttermilk and vanilla, add to flour mixture, stirring just until moist (dough will be sticky).

    Turn dough out onto a lightly floured surface, knead lightly 4 times with floured hands. Pat dough into an 8" circle on a baking sheet coated with cooking spray. Brush top with egg white, sprinkle with 1 1/2 teaspoons sugar.

    Bake at 400 for 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack. Carefully split shortcake in half horizontally using a serrated knife; cool layers separately on wire racks.

    Place bottom half of shortcake, cut side up, on a serving plate. Drain strawberries, reserving juice; drizzle juice over bottom half of shortcake.

    Spread 2 cups whipped topping over shortcake layer; arrange strawberries over whipped topping. Top with remaining shortcake layer, cut side down. Garnish with whipped topping and whole strawberry, if desired.

    Serves 10

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    Per Serving (excluding unknown items): 153 Calories; trace Fat (2.9% calories from fat); 3g Protein; 34g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 242mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Other Carbohydrates.


    NOTES : Due to its lower fat content, this shortcake can overcook and crumble quickly, so watch it carefully in the oven, don't allow it to brown.

 

 

 

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