Cran-Raspberry Shortcakes

Cran-Raspberry Shortcakes

0 Reviews
From: Diabetic Living Magazine

Shortcakes are biscuit-like desserts that are typically served with fruit and whipped cream. While strawberry shortcake may first come to mind, this shortcake recipe is definitely worth a try. Cranberries and raspberries make a delightful combination, and the whipped dessert topping has less fat than regular whipped cream.

Ingredients 10 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 10 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • ¼ teaspoon canola oil
  • 1 cup all-purpose flour
  • ½ cup whole-wheat flour
  • ¼ cup cup sugar (see Tip)
  • 2 teaspoons baking powder
  • 1¼ teaspoons ground cinnamon
  • ¼ teaspoon salt
  • ¼ cup butter
  • 1 egg
  • 1 (6 ounce) container plain fat-free Greek yogurt
  • ¼ cup fat-free milk
  • ¾ cup water
  • 1½ cups fresh or frozen cranberries
  • ½ cup 100% juice cranberry blend
  • 2 tablespoons sugar (see Tip)
  • 2 tablespoons balsamic vinegar
  • 2 cups frozen unsweetened raspberries
  • 10 tablespoons frozen light whipped dessert topping, thawed

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 400°F. Grease a large baking sheet with the canola oil. In a large bowl combine flours, the ¼ cup sugar, the baking powder, cinnamon and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. In a small bowl whisk together egg, yogurt and milk. Add yogurt mixture to flour mixture; stir just until moistened (if needed, toss in 2 to 4 tablespoons water). Drop dough into ten mounds on the prepared baking sheet. Bake 12 to 15 minutes or until golden brown and a wooden toothpick inserted near centers comes out clean.
  2. Meanwhile, for sauce, in a medium saucepan combine the ¾ cup water, cranberries, juice blend, sugar and vinegar. Bring to boiling over medium heat; reduce heat. Simmer, uncovered, about 15 minutes or until thickened, stirring frequently. Remove from heat; stir in frozen raspberries. Cool slightly.
  3. Split shortcakes; arrange on individual serving plates. Spoon half of the sauce over the shortcake bottoms. Top with the shortcake tops. Dollop with whipped topping and serve with the remaining sauce.
  • Tip: If using a sugar substitute, we recommend Splenda® Sugar Blend, C&H® Light Sugar Blend or Truvia® Baking Blend. Follow package directions to use product amount equivalent to ¼ cup sugar for the shortcakes and 2 tablespoons sugar for the sauce. Nutrition Per Serving with Substitute: Same as below, except 184 cal., 27 g carb., 9 g total sugar.

Nutrition information

  • Serving size: 1 biscuit and 3 tablespoons sauce
  • Per serving: 196 calories; 6 g fat(4 g sat); 3 g fiber; 31 g carbohydrates; 5 g protein; 47 mcg folate; 31 mg cholesterol; 13 g sugars; 199 IU vitamin A; 9 mg vitamin C; 101 mg calcium; 1 mg iron; 216 mg sodium; 112 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 fat, 1 fruit, 1 starch

Reviews 0