STRAWBERRY SHORTCAKE
Source of Recipe
WW
Recipe Introduction
Now POINTS® Value: 6
Servings: 6
Preparation Time: 30 min
Cooking Time: 25 min
Level of Difficulty: Difficult
List of Ingredients
24 medium strawberries, about 10 oz, hulled and quartered (reserve 6 whole berries for garnish)
2 Tbsp orange juice
2 cup all-purpose flour
6 Tbsp sugar
4 tsp baking powder
1/4 tsp table salt
4 Tbsp reduced-calorie margarine, chilled and cut into pieces
2/3 cup fat-free skim milk
2 tsp fat-free skim milk
1 tsp sugar
3/4 cup fat-free whipped topping
Recipe
• Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
Combine quartered strawberries and orange juice; toss to combine. Set aside.
In a separate large bowl, whisk together flour, 6 tablespoons of sugar, baking powder and salt. Add margarine; mix together with a fork until mixture resembles coarse meal. Add 2/3 cup of milk; mix until a manageable dough forms. Transfer dough to a lightly floured surface and roll out to 1-inch thickness. Using a 3 1/2-inch round cookie cutter (or round glass), cut dough into six circles. Transfer rounds to baking sheet. Brush tops with 2 teaspoons milk and sprinkle with 1 teaspoon sugar.
Bake until puffed up and golden, about 20 to 25 minutes. Remove from oven and, while still warm, split in half crosswise (like an English muffin).
Spoon 1/3 cup of strawberries onto bottom half of each shortcake round. Top with sugar-coated second half. Spoon 2 tablespoons of whipped topping on top and garnish each with a whole strawberry.
We renovated Strawberry Shortcake by:
Using reduced-calorie margarine instead of butter in the dough.
Swapping fat-free milk for whole milk.
Coating the dough with fat-free milk instead of beaten egg.
Reducing the amount of sugar in the dough and using orange juice to replace sugar in the berry filling.
NOTE: Shortcake is not typically low in calories. But make your own biscuit dough, and you can create this incredibly flaky, summertime favorite anytime.
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