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Add a photoSummer Berry Shortcakes With Vanilla Sauce
Ingredientes
- 2 cup fresh raspberries.
- 2 cup fresh blackberries.
- ⅓ cup granulated sugar.
- 2 tbs fiamboise or kirsch.
- 1 cup all-purpose flour.
- 1 cup cake flour.
- ¼ cup granulated sugar plus 1 tablespoon.
- 2 tsp baking powder.
- 1 tsp baking soda.
- 1 tsp salt.
- ¼ cup reduced fat cream cheese.
- ¾ cup buttermilk plus 2 tablespoons.
- 1 tbs canola oil.
- 1 tsp pure vanilla extract.
- Garnish with strawberries.
Direcciones
- TO MAKE BERRY FILLING : In a bowl, combine raspberries, blackberries, sugar and framboise (or kirsch).
- Let stand at room temperature, stirring occasionally, for 30 minutes to 1 hour.
- TO MAKE & ASSEMBLE SHORTCAKES : Preheat oven to 425°F. Lightly oil a baking sheet or coat it with nonstick spray.
- In a mixing bowl, whisk all-purpose and cake flours, ¼ cup sugar, baking powder, baking soda and salt, Using a pastry blender or your fingers, cut cream cheese into dry ingredients until mixture resembles coarse meal.
- In a glass measuring cup, combine ¾ cup buttermilk, oil and vanilla. Make a well in the dry ingredients. Add wet ingredients and stir with a fork until just combined. (Dough will be slightly sticky; do not over-mix,)
- Turn dough out onto a lightly floured surface. Gently pat into a ¾-inch-thick circle.
- With a floured 3- or 3½-inch cutter, cut out shortcakes and place on prepared baking sheet. Press dough scraps together and repeat to make 8 shortcakes.
- Brush shortcake tops with remaining 2 tablespoons buttermilk and sprinkle with remaining 1 tablespoon sugar.
- Bake shortcakes for 10 to 12 minutes, or until light golden. Transfer to a wire rack to cool slightly. To serve, split shortcakes in half with a serrated knife.
- Set bottoms on dessert plates. Spoon on berry filling and vanilla sauce. Set tops on at an angle. Serve immediately.
- Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 5 servings | |
| Calories 341 | |
| Calories from Fat 50 | 15% |
| Total Fat 5.69g | 7% |
| Saturated Fat 1.39g | 6% |
| Trans Fat 0.01g | |
| Cholesterol 6mg | 2% |
| Sodium 1279mg | 53% |
| Potassium 248mg | 7% |
| Total Carbs 62.49g | 17% |
| Dietary Fiber 7.1g | 24% |
| Sugars 15.73g | 10% |
| Protein 7.11g | 11% |
