| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy, Eggs | Fruit, Pies & past | 8 | servings | |
INGREDIENTS
| 2 | c | All-Purpose Flour |
| 1/4 | c | Sugar |
| 2 | ts | Baking Powder |
| 1/4 | ts | Baking Soda |
| 1/4 | ts | Salt |
| 3 | tb | Chilled Stick Margarine; Plus |
| 1 | ts | Chilled Stick Margarine; Cut Into Pieces |
| 3/4 | c | Low-Fat Buttermilk |
| 1 | Egg White; Lightly Beaten | |
| 1 1/2 | ts | Granulated Sugar |
| 1/2 | c | Frozen Reduced-Calorie Whipped Topping; Thawed |
| 4 | c | Sliced Strawberries |
| 1 | tb | Sugar |
| 1/4 | c | Red Currant Jelly |
| 2 | tb | Water |
INSTRUCTIONS
STRAWBERRY TOPPING Combine first 5 ingredients in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Add buttermilk; stir just until dry ingredients are moist. Turn dough out onto a heavily floured surface. Knead dough 5 or 6 times. roll dough to 1/2 inch thickness; cut with a 3 inch biscuit cutter. Place on a baking sheet, and brush with egg white; sprinkle with sugar. Bake at 450? for 12 minutes or until golden. Split biscuits; place bottom halves of biscuits on individual plates. Spoon 1/2 cup Strawberry Topping over each biscuit half; top with remaining half. Spoon 1 tablespoon whipped topping over each shortcake. Garnish with fresh strawberries, if desired. Strawberry Topping: Combine strawberries and sugar; let stand 30 minutes. Combine jelly and water in a small saucepan; place over low heat. Cook, stirring until jelly melts. Remove from heat; stir in strawberry mixture. Spoon mixture into bowl; cover and chill. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn <sherilyn70@columbus.rr.com> on Jun 14, 1999, converted by MM_Buster v2.0l.
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