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Raspberry Shortcakes
Makes 8 servings
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Image © Publications International, Ltd.
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Raspberry Shortcake
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Ingredients
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1-1/2
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cups frozen whole raspberries, divided
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6
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tablespoons sugar, divided
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1
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cup all-purpose flour
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1
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teaspoon baking powder
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1/4
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teaspoon baking soda
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1
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tablespoon margarine
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1
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egg white
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1/3
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cup evaporated skim milk
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1/4
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teaspoon almond extract
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3/4
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cup low-fat cottage cheese
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1
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teaspoon lemon juice
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Preheat oven to 450°F. Spray baking sheet with nonstick cooking spray.
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Toss 1-1/4 cups raspberries with 2-1/2 tablespoons sugar; set aside in refrigerator. Combine flour, 2 tablespoons sugar, baking powder and baking soda in medium bowl. Cut in margarine with pastry blender or 2 knives; set aside. Beat egg white, milk and almond extract in small bowl; add to flour mixture and mix lightly. Knead slightly on lightly floured board. Roll out to 1/2-inch thickness. Cut out 8 biscuits with 2-1/2-inch biscuit cutter. Place biscuits on prepared baking sheet. Bake 10 minutes or until lightly browned on top.
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Meanwhile, place cottage cheese, remaining 1-1/2 tablespoons sugar and lemon juice in food processor or blender; process until smooth. Fold in remaining 1/4 cup raspberries. To serve, split biscuits in half and place each bottom half on individual serving dish. Top each with 2 tablespoons reserved raspberries and 1 tablespoon cheese mixture. Cover with biscuit top. Spoon remaining reserved raspberries and cheese mixture evenly over tops.
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© The Sugar Association, Inc.
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Nutrients per Serving
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(1 shortcake)
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Calories
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142
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Calories from Fat
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12 %
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Total Fat
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2 g
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Saturated Fat
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<1 g
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Cholesterol
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1 mg
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Carbohydrate
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26 g
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Fiber
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2 g
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Protein
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6 g
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Sodium
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222 mg
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Dietary exchanges
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1-1/2 Starch
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1/2 Fruit
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