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Blueberry Shortcake

Yield 10 servings.

Ingredients

  • 4 cups fresh blueberries
  • 1/2 cup sugar
  • 2 tablespoons lemon juice
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • Vegetable cooking spray
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup margarine, softened
  • 1/3 cup plus 2 tablespoons sugar, divided
  • 1 egg, separated
  • 3/4 cup skim milk
  • 1/2 teaspoon vanilla extract
  • 1 egg white
  • 1 1/2 cups reduced-calorie frozen whipped topping, thawed

Nutrition Information

  • calories 269
  • caloriesfromfat 23 %
  • fat 6.8 g
  • satfat 3.3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 4.6 g
  • carbohydrate 48.3 g
  • fiber 0.0 g
  • cholesterol 23 mg
  • iron 0.0 mg
  • sodium 189 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 3 ingredients; cook 5 minutes. Transfer berries to a bowl using a slotted spoon. Combine cornstarch and water; add to blueberry liquid, and bring to a boil. Boil 1 minute; stir in blueberries. Chill.

  2. Coat a 9-inch round cakepan with cooking spray. Dust with 1 teaspoon flour. Combine remaining flour, baking powder, and salt. Beat margarine at medium speed of an electric mixer until creamy; add 1/3 cup sugar, beating well. Add egg yolk, beating just until blended. Add flour mixture to creamed mixture alternately with milk. Mix well after each addition. Stir in vanilla.

  3. Beat egg whites at high speed of electric mixer until foamy. Add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Stir 1/2 cup egg white into batter; fold in remaining egg white. Spoon into pan. Bake at 350° for 30 minutes. Cool on a wire rack 10 minutes. Remove from pan; let cool on wire rack. Slice in half horizontally. Drain blueberries, reserving half of juice. Drizzle juice over bottom layer. Spread 3/4 cup whipped topping over cake layer; spoon half of blueberries over topping. Top with remaining cake layer. Repeat procedure with remaining 3/4 cup topping and blueberries.

Light and Luscious