AICR eNews May 2012 | Issue 70
This year, make a colorful, healthy dessert for Mom to show her you care on Mother's Day. Our Shortcake Biscuits with Berries from the AICR Test Kitchen is guaranteed to delight her with its springtime lightness and low calorie count.
You can use any combination of strawberries, blueberries and blackberries for this succulent dessert. Berries contain cancer-protective phytochemicals such as anthocyanins, plus vitamin C and fiber – so serve an extra bowlful of naturally sweet berries on the side.
The shortcake in this recipe uses whole-wheat flour, providing more fiber. We also combine a small amount of butter with canola oil for less saturated and total fat than an ordinary shortcake would contain. Instead of cream, vanilla frozen yogurt tops off this dish in a healthy way.
© Mark Rasmussen - Fotolia.com
Preheat oven to 425 degrees. Spray nonstick cookie sheet with oil spray. Set aside.
Hull strawberries and slice into bowl. Add fresh blueberries, if using. Mix in orange juice and sugar to taste. Set aside 30 to 60 minutes. (If using frozen blueberries that are defrosted, stir in just before assembling shortcakes.)
In medium bowl, mix together flours, salt, baking powder and sugar. Use pastry blender or fork to cut butter and oil into flour mixture until it resembles coarse meal. Add milk all at once. Stir until it is just incorporated and there are no lumps.
Form 8 biscuits by dropping well-rounded quarter cups onto cookie sheet. Bake 15 to 20 minutes or until biscuits are done. (Use toothpick to test centers). Cool on wire rack.
Use serrated knife to gently slice off top third of each biscuit. Top with some berries and juice. Lay top third of biscuit on berries. Top with more berries and juice. Place remaining berries around each biscuit. Garnish with frozen yogurt, if using, and serve.
Makes 8 servings.
Per serving: 270 calories, 11 g. total fat (2 g. saturated fat), 41 g. carbohydrate,
5 g. protein, 4 g. dietary fiber, 405 mg. sodium.