| 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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