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Ingredientes
- 2 c. all-purpose flour
- 3 1/2 Tbsp. golden sugar plus
- 1/2 c. golden sugar - (packed)
- 2 tsp grnd cinnamon
- 2 tsp baking pwdr
- 1/2 tsp baking soda
- 1/2 tsp salt
- 11 Tbsp. chilled unsalted butter cut 1/2" cubes
- 3/4 c. whole-lowfat milk yogurt
- 5 x sweet apples peeled, cored, and cut into 1/2" pcs
- 1 c. fresh cranberries
- 2 c. chilled whipping cream
- 3/4 tsp vanilla extract
Direcciones
- Preheat oven to 425 degrees. Line baking sheet with parchment.
- Combine flour, 2 Tbsp. sugar, 1 tsp. cinnamon, baking pwdr, baking soda, and salt in processor. Add in 8 Tbsp. butter; using on/off turns, cut in till mix resembles coarse meal. Transfer to large bowl. Add in yogurt; mix with fork till dry ingredients are proportionately moistened.
- Turn dough out onto floured work surface. Knead 5 turns to combine. Roll into 12- by 5-inch rectangle. Cut into 10 squares. Arrange squares on prepared baking sheet, spacing apart. Bake till tester inserted into center comes out clean, about 18 min. Transfer to rack; cold 15 min.
- Heat 3 Tbsp. butter in large skillet over medium-high heat. Add in apples; saute/fry 5 min. Sprinkle with 1/2 c. sugar. Add in cranberries; saute/fry till cranberries pop, about 5 min. Using slotted spoon, transfer fruit to bowl. Add in 1/3 c. cream to juices in skillet; boil till liquid reduces to 1/4 c.. Return fruit to skillet; stir to coat.
- Beat 1 2/3 c. cream, 1 1/2 Tbsp. sugar, 1 tsp. cinnamon, and vanilla extract in medium bowl to soft peaks. Cut shortcakes horizontally in half. Place 1 bottom half in each of 10 bowls. Top with fruit, cream, and shortcake tops.
- This recipe yields 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 10 servings | |
| Calories 396 | |
| Calories from Fat 193 | 49% |
| Total Fat 21.95g | 27% |
| Saturated Fat 13.62g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 448mg | 19% |
| Potassium 169mg | 5% |
| Total Carbs 48.35g | 13% |
| Dietary Fiber 3.4g | 11% |
| Sugars 24.44g | 16% |
| Protein 3.5g | 6% |
