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Healthy Lemon Shortcake with Berry Sauce




Source of Recipe


Marla


List of Ingredients




2 cups all-purpose flour
I cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1 Tablespoon Canola Oil
1 cup nonfat buttermilk
1 egg
1Tablespoon Lemon Zest
2 Tablespoons lemon juice
1 pint fresh blueberries
2 pints Fresh Strawberries
1 pint fresh raspberries
1/2 cup sugar



Recipe



Heat oven to 425 degrees. Spray cookie sheet with vegetable cooking spray. Mix the flour, baking powder, sugar, and lemon zest. Prepare a well in the center of dry ingredients, add the buttermilk, oil and egg. Stir center and incorporate the dry ingredients. Drop 1/4 cup fulls onto cookie sheet and bake for 10 minutes, or until golden brown. Meanwhile, combine two pints of strawberries with half a pint of raspberries, and half a pint of blueberries. Toss with 1/2 cup of sugar and bring to a slow simmer on the stove. Cook for ten minutes, then strain out juice. Toss the remaining berries into berry juice. To serve, split a lemon shortcake, spoon berry mixture and juice inside, then cover with top of shortcake.

Serves 12
Per serving: 225.6 Calories; 2 1g Fat (8.1% calories from fat)
3.2g Protein; 50.2g Carbohydrate; 15mg Cholesterol;
111mg Sodium