Berry Ginger Shortcakes

 Berry BowlThis red white and blue dessert will be a light hit at your next summer holiday celebration! Use those strawberries you picked!

You Will Need:
3 Cups fresh berries (sliced strawberries, blueberries, raspberries and/or blackberries)
2 Tablespoons finely chopped crystallized ginger
1 2/3 Cups all purpose flour
1 Tablespoon sugar
2 teaspoons baking powder
¼ teaspoon baking soda
3 Tablespoons butter or margarine
½ Cup buttermilk
¼ refrigerated or frozen egg product, thawed, or 1 egg
Nonstick cooking spray
½ of an 8-oz container frozen fat-free whipped dessert topping, thawed
¼ Cup fat free dairy sour cream

Haeger Sheet PanInstructions:
Pre-heat oven to 425°F.
In a small bowl, combine the berries and the ginger, set aside.

Prepare Shortcakes
For shortcakes, in a medium bowl stir together flour, sugar, baking powder, and baking soda.
Using a pasty blender cut in butter or margarine until the mixture resembles coarse crumbs.
In a cup combine buttermilk and egg product or egg.
Add to the flour mixture all at once, stirring just until mixture is moistened.
Lightly coat a baking sheet with cooking spray; set aside.
On a lightly floured surface, pat the dough into ½ inch thickness.
Cut the dough with a floured 2 ½ inch star shaped or heart shaped cookie cutter or a round biscuit cutter, re-rolling scraps as necessary.
Place shortcakes on prepared baking sheet.
Bake in a 425-degree oven for 8 to 10 minutes or until golden.
Cool the shortcakes slightly on a wire rack.

To Serve
In a small bowl combine the whipped topping and sour cream.
Split shortcakes in half.
Place bottoms on dessert plates.
Divide the berry mixture among bottoms.
Top each with some of the whipped topping mixture.
Replace the shortcake tops.
Makes 10 servings.

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