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Ingredientes
- 1 pt Strawberries
- 1/2 c. Strawberry jam
- 1/2 c. All-purpose flour
- 1/2 c. Cake flour
- 1 tsp Baking pwdr
- 1/2 tsp Baking soda
- 1 1/2 Tbsp. Sugar
- 1/2 tsp Salt
- 3 Tbsp. Unsalted butter, softened
- 1/3 c. Buttermilk
- 1/2 c. Lowfat sour cream
- 4 sprg Mint
Direcciones
- 1. Make the berries: Rinse and hull the strawberries. Slice about 1/4 inch from the stem end of each berry. Reserve the trimmings for the sauce.
- 2. Cut the trimmed berries into wedges and place them in a bowl. Transfer the trimmings to the bowl of a food processor. Add in the jam to the berry trimmings, and process till smooth. Pour the sauce over the berries, toss well, and set aside in the refrigerator for at least 1 hour, or possibly as long as 6 hrs.
- 3. Preheat the oven to 450 degrees F.
- 4. In a bowl, whisk together the all-purpose and cake flours, baking pwdr, baking soda, sugar, and salt. Using a spoon, gently fold in the butter for 30 seconds at most. The mix shouldn't be completely smooth. Add in the buttermilk, and mix with a spoon just sufficient to make a soft dough.
- 5. Invert the dough onto a nonstick cookie sheet and cover with plastic wrap. Press on the dough till you have extended it to a thickness of about 3/8 inch, and then cut it into 2 1/2 inch squares. Bake for 10-12 min. Remove to a rack and cold.
- 6. At serving time, cut the shortcakes in half horizontally. Arrange the bottoms on four dessert dishes, and spoon the berry mix on top. Cover with the shortcake tops, and garnish each with lowfat sour cream and a sprig of mint.
- Makes 4 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 225g | |
| Recipe makes 4 servings | |
| Calories 416 | |
| Calories from Fat 132 | 32% |
| Total Fat 15.09g | 19% |
| Saturated Fat 8.97g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 823mg | 34% |
| Potassium 279mg | 8% |
| Total Carbs 66.01g | 18% |
| Dietary Fiber 3.0g | 10% |
| Sugars 30.31g | 20% |
| Protein 5.17g | 8% |
