BISCUITS
1 1/2 c Unbleached flour
1/4 c Sugar
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
2 ts Grated lemon rind
2/3 c Buttermilk
1/4 c Vegetable oil
-SAUCE-
4 c Very ripe strawberries;
-hulled
1/4 c Sugar or to taste
8 c Ripe fresh raspberries; 8
-reserved
1 c Whipped cream; (optional)
8 SERVINGS LACTO
If the fresh raspberries and jewel-toned strawberry sauce that compose this
festive dessert aren’t enough of a reason to make you dig into it, the
biscuits are so low in fat, you can enjoy them wtih any gult whatsoever.
BISCUITS: Preheat oven to 425 degrees. Coat baking sheet with nonstick
cooking spray. In large bowl, mix flour, sugar, baking powder, baking soda,
salt and lemon rind. In small bowl, mix buttermilk and oil. Add to flour
mixture, stirring with fork just until mixture comes together. (Mixture
will be lumpy; do not overmix.)
Sprinkle work surface with flour. Turn out biscuit dough and with lightly
floured hands pat dough into a 7-inch circle, about 1/2 inch thick. Use a 2
3/4-inch star or biscuit cutter, cut out biscuits, gathering up scraps.
Transfer to prepared baking sheet. Bake until golden brown on top and
bottom, 10 to 12 minutes.
Meanwhile, in food processor, puree strawberries with sugar. Transfer to
saucepan and bring to boil over medium heat, stirring often. Reduce heat to
low and cook 3 minutes. Transfer to bowl to cool.
To assemble, split biscuits in half. with fork or with sharp, serrated
knife. Place bottom half of biscuit on dessert plate. Cover lightly with
some strawberry sauce. Add 1/4 cup raspberries. Top with 2 tablespoons
whipped cream if desired. Cover with biscuit top. Surround shortcake with a
ring of strawberry sauce. Top biscuit with 1 teaspoon whipped cream if
desired, and a single raspberry. Repeat with remaining shortcakes.
PER SERVING: 285 CAL; 5G PROT.; 8G TOTAL FAT (1G SAT. FAT); 51G GARB.; 1MG
CHOL.; 168MG SOD.; 11G FIBER.
Yields
8 servings