Berry Ginger Shortcakes

Berry Ginger Shortcakes

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From: Diabetic Living Magazine

For this ginger-flavored berry dessert recipe, sweet biscuits are split in half, filled with sweetened berries and topped with sour cream-flavored whipped topping. Heavenly!

Ingredients 10 servings

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Original recipe yields 10 servings
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Nutrition per serving may change if servings are adjusted.
  • Cooking spray
  • 3 cups fresh berries (sliced strawberries, blueberries, raspberries and/or blackberries)
  • 2 tablespoons finely chopped crystallized ginger
  • ⅔ cup all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 3 tablespoons butter or margarine
  • ½ cup buttermilk
  • ¼ cup refrigerated or frozen egg product, thawed or 1 egg
  • ½ (8 ounce) container container frozen fat-free whipped dessert topping, thawed
  • ¼ cup fat-free sour cream

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 425°F. Lightly coat a baking sheet with cooking spray; set aside. Combine berries and ginger in a small bowl; set aside.
  2. In a medium bowl, stir together flour, sugar, baking powder and baking soda. Using a pastry blender, cut in butter (or margarine) until the mixture resembles coarse crumbs. Combine buttermilk and egg product (or egg). Add to the flour mixture all at once, stirring just until mixture is moistened. On a lightly floured surface, pat the dough to ½-inch thickness. Cut the dough with a floured 2- ½-inch star-shaped or heart-shaped cookie cutter or a round biscuit cutter, rerolling scraps as necessary. Place shortcakes on the prepared baking sheet. Bake for 8 to 10 minutes or until golden. Cool the shortcakes slightly on a wire rack.
  3. To serve, combine whipped topping and sour cream in a small bowl. Split shortcakes in half. Place bottoms on dessert plates. Divide the berry mixture among bottoms. Top each with some of the whipped topping mixture. Replace the shortcake tops.

Nutrition information

  • Serving size: 1 shortcake with toppings
  • Per serving: 166 calories; 4 g fat(2 g sat); 2 g fiber; 28 g carbohydrates; 4 g protein; 10 mg cholesterol; 242 IU vitamin A; 13 mg vitamin C; 90 mg calcium; 1 mg iron; 176 mg sodium;
  • Nutrition Bonus: Vitamin C (22% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1 fruit, 1 starch, ½ fat

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