Blueberry-Blackberry Shortcakes

Blueberry-Blackberry Shortcakes
Photo by Becky Luigart-Stayner

Ingredients

  • 1 large egg white, lightly beaten
  • 2 teaspoons sugar
  • ¼ cup sugar
  • Cooking spray
  • ¼ cup chilled butter, cut into small pieces
  • 1 cup frozen reduced-calorie whipped topping, thawed
  • Shortcakes:
  • + 13 more ingredients
    • 1 teaspoon water
    • 2 teaspoons cornstarch
    • 2 cups all-purpose flour
    • ¼ teaspoon salt
    • Filling:
    • ½ cup sugar
    • 1 tablespoon grated lemon rind
    • ½ cup fat-free buttermilk
    • 3 cups fresh wild blueberries, divided
    • 2 tablespoons fresh lemon juice
    • 2 cups fresh blackberries
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda

Preheat oven to 400°.To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender or 2 knives until the mixture resembles coarse meal....

View full recipe at My Recipes

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