Lo-Fat Summer Berry Shortcakes With Vanilla Sauce (6.5 PTS

Serves: 8 people

Recipe Ingredients

TO MAKE BERRY FILLING:

In a bowl, combine raspberries, blackberries, sugar and framboise (or

kirsch). Let stand at room temperature, stirring occasionally, for 30

minutes to 1 hour.

TO MAKE & ASSEMBLE SHORTCAKES:

1. Preheat oven to 425°F. Lightly oil a baking sheet or coat it with

nonstick spray.

2. In a mixing bowl, whisk all-purpose and cake flours, 1/4 cup sugar,

baking powder, baking soda and salt, Using a pastry blender or your

fingers, cut cream cheese into dry ingredients until mixture resembles

coarse meal.

3. In a glass measuring cup, combine 3/4 cup buttermilk, oil and

vanilla. Make a well in the dry ingredients. Add wet ingredients and

stir with a fork until just combined. (Dough will be slightly sticky;

do not overmix,)

4. Turn dough out onto a lightly floured surface. Gently pat into a

3/4-inch-thick circle. With a floured 3- or 3 1/2-inch cutter, cut out

shortcakes and place on prepared baking sheet. Press dough scraps

together and repeat to make 8 shortcakes.

5. Brush shortcake tops with remaining 2 tablespoons buttermilk and

sprinkle with remaining 1 tablespoon sugar.

6, Bake shortcakes for 10 to 12 minutes, or until light golden.

Transfer to a wire rack to cool slightly.

7. To serve, split shortcakes in half with a serrated knife. Set

bottoms on dessert plates. Spoon on berry filling and vanilla sauce.

Set tops on at an angle. Serve immediately.

330 calories per serving; 8 grams protein; 6 grams fat (1.9 grams

saturated fat); 61 grams carbohydrate; 430 mg sodium; 60 mg

cholesterol; 4 grams fiber.

Busted by Gail Shermeyer <4paws@netrax.net>

Shared by: Dee; jackssweetthings

WW Pointed by Mary [mnmpoms@ponyexpress.net]10/24/00

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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