INGREDIENTS

INSTRUCTIONS

1998    
This old-fashioned favorite, originally a Pennsylvania Dutch heirloom
recipe, needed little revision to make it healthful. The real key to
success is using the ripest local berries you can find. To convert
this recipe we used:  egg whites instead of a whole egg * reduced-fat
topping instead of  whipped cream. Preheat the oven to 325 degrees.
Lightly coat a 9-inch  round cake pan with nonstick spray. In a small
bowl, stir together  the milk and vinegar. In a large bowl, stir
together the flour,  baking powder, salt and 1/2 cup of the sugar. Use
a pastry blender to  cut in the shortening. Stir in the milk mixture,
egg whites and  baking soda until well-mixed but still slightly lumpy.
Pour into the  prepared pan. Bake for 30 minutes, or until the top is
golden and  firm to the touch. In a small bowl, stir together the
strawberries  and the remaining 1/3 cup sugar. To serve, cut the
shortcake into 6  wedges. Slice the wedges in half horizontally, making
2 layers. Turn  the top layer Upside-Down. Spoon some of the
strawberries and juice  over the bottom layer, then repeat over the top
layer. Top each  serving with some of the whipped topping.  TEST
KITCHEN TIP: This shortcake is also delicious topped with  slightly
sweetened raspberries, blackberries, peaches and nectarines.  Low-fat
vanilla yogurt is a tasty substitute for the whipped topping.  Makes 6
servings.  Posted to recipelu-digest by Sandy <sandysno@pctech.net> on
Mar 19,

A Message from our Provider:

“Jesus: beaten so that you could be unbeatable”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 287
Calories From Fat: 53
Total Fat: 6g
Cholesterol: 7mg
Sodium: 377.6mg
Potassium: 361.6mg
Carbohydrates: 48.6g
Fiber: 3.3g
Sugar: 9.9g
Protein: 9.8g