Lemon-Berry Shortcakes

Lemon-Berry Shortcakes Recipe
Oxmoor House
These shortcakes have a burst of lemony flavor baked inside. Use any assortment of berries you like—raspberries, blackberries, strawberries, or blueberries—as long as the total amount is 3 cups.

Yield:

5 servings (serving size: 1 shortcake)

Recipe from

Recipe Time

Prep: 17 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 269
Caloriesfromfat 10 %
Fat 2.9 g
Satfat 0.2 g
Protein 4.3 g
Carbohydrate 59.2 g
Fiber 2.8 g
Cholesterol 0.8 mg
Iron 1.8 mg
Sodium 430 mg
Calcium 184 mg

Ingredients

1/4 cup sugar
2 tablespoons grated fresh lemon rind
1/4 cup blueberry preserves or jam
1 tablespoon water
2 tablespoons fresh lemon juice
1 1/2 cups fresh strawberries, hulled and quartered
1 1/2 cups fresh blueberries
1 3/4 cups low-fat baking mix (such as Bisquick Heart Smart)
1/3 cup plus 1 tablespoon 1% low-fat milk
Cooking spray
5 tablespoons frozen fat-free whipped topping, thawed and divided

Preparation

1. Preheat oven to 425°.

2. Combine sugar and lemon rind in a small bowl; set aside.

3. Place preserves and water in a large skillet; cook over medium heat until preserves melt. Stir in 1 tablespoon sugar mixture, lemon juice, and berries. Cook 1 minute or until sugar dissolves.

4. Lightly spoon baking mix into dry measuring cups; level with a knife. Combine baking mix, milk, and remaining sugar mixture, stirring just until dry ingredients are moist.

5. Turn dough out onto a lightly floured surface; pat dough to a 1/2-inch thickness. Cut dough with a 2 1/2-inch biscuit cutter. Place biscuits on a baking sheet coated with cooking spray.

6. Bake at 425° for 10 to 12 minutes or until golden. Split shortcakes in half; spoon berries evenly over bottom halves of shortcakes. Dollop each serving with 1 tablespoon whipped topping, and top with remaining halves.

Note:

Gretchen Brown,

Oxmoor House Healthy Eating Collection

October 2006
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