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Fruit: Warm Strawberries w/Hazelnut-Liqueur Flavored Glace & Shortcake

Source of Recipe

Internet


List of Ingredients

1 1/2 cups all-purpose flour
Scant 1/4 cup sugar
1 tablespoon baking powder
1/2 cup cold butter, diced
1/2 cup skim milk
1/4 teaspoon grated orange zest
Vegetable oil spray as needed
1/8 cup whole milk
2/3 cup ruby port
8 cups strawberries, quartered (36 ounces)
2/3 cup raspberry purée (see note)
2 cups hazelnut liqueur-flavored glace (see recipe below)




Recipe

Combine the flour, sugar and baking powder in a large bowl. Cut the butter into the dry ingredients to form a mealy mixture. Make a well in the butter mixture and add the skim milk and orange zest.

Slowly incorporate, being careful not to overmix.

On a lightly floured work surface, roll out the dough to 1/2-inch thickness. Use a round 2-inch biscuit cutter to cut the dough into 10 portions of 1 ounce each. Lightly spray a sheet pan with vegetable oil and place the shortcakes on the pan. Brush the tops of the shortcakes with whole milk and bake in a 375-degree oven for 15 to 20 minutes. Keep warm until needed.

Heat the port in a small saucepan. Stir in the strawberries and raspberry purée. Keep warm until needed.

For each serving: Slice a warm biscuit in half and fill with 4 ounces of the warm strawberry mixture. Top with a 1 1/2-ounce scoop of glace and serve immediately.

YIELD: 10 Servings

Per serving: 270 calories, 6 g protein, 40 g carbohydrates, 7 g fat, 20 mg cholesterol, 240 mg sodium.

Note: If raspberry purée is not available in the frozen-food section of your grocery store, prepare the needed amount by placing 1 1/3 cups of frozen raspberries and 2 tablespoons of water in a small saucepan over low heat.

Heat gently while slowly adding 1/4 cup of sugar, to taste. Cover and simmer for three minutes. Remove from heat. Purée in a food processor or blender and strain using a fine strainer or cheesecloth.

HAZELNUT LIQUEUR-FLAVORED GLACE

MAKES: 2 cups (ten 1 1/2-ounce servings)

1 cup part-skim ricotta cheese
1/2 cup nonfat yogurt
1/2 cup maple syrup
1/2 tablespoon vanilla extract
3 tablespoons hazelnut liqueur

Purée the ricotta in a food processor or blender until very smooth. Add the remaining ingredients and process until incorporated. Add liqueur and pulse until incorporated. Freeze in an ice-cream machine according to manufacturer's instructions.

Serve the same day it is frozen.

Glace variations

If desired, the glace can be flavored with other ingredients, including fresh fruit or specialty coffees such as cappuccino, instead of the liqueur.

For fresh berry glace: Eliminate the hazelnut liqueur. Using a rubber spatula, fold 2/3 cup berries into 2 cups of glace, after it has been processed in the ice-cream machine and before placing it in the freezer. The fruit may be whole, quartered or sliced.

For cappuccino glace: Eliminate the hazelnut liqueur. Simmer 1/3 cup evaporated skim milk, 1/8 cup whole French-roast coffee beans and 1 cinnamon stick for 30 minutes. Strain the milk and cool completely. Reduce the nonfat yogurt to 1/4 cup and add the flavored milk mixture to the ricotta mixture when processing. Continue as directed in the recipe.