Blueberry-Blackberry Shortcakes
The key to tender low-fat shortcakes is to not overwork the dough; so pat it out instead of rolling it. A portion of the blueberries is cooked with sugar and cornstarch to form a blueberry glaze that binds the filling. This dessert is best with fresh berries.These homemade shortcakes are rich in disease-fighting antioxidants, thanks to the blueberries and blackberries. Throw in a few extra berries to keep you feeling full.
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Credit:
Becky Luigart-Stayner; Melanie J. Clarke
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
322 calories; calories from fat 21%; fat 7.5g; saturated fat 4.7g; mono fat 1.8g; poly fat 0.5g; protein 4.6g; carbohydrates 60.1g; fiber 4.3g; cholesterol 16mg; iron 1.9mg; sodium 354mg; calcium 108mg.