Lemon Ginger Berry Shortcakes
These little lowfat gems bake up tender and light on your Baking Stone. By varying the berries, you can have a different dessert every time.
- 1 lemon
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/3 cup margarine
- 2/3 cup skim milk
- 1 container (8 oz) fat-free vanilla yogurt
- 3 cups (any combination) berries such as raspberries, blueberries or blackberries or sliced strawberries
- powdered sugar (optional)
Preheat oven to 375°F. Zest lemon with Zester/Scorer to yield 3 teaspoons. In Classic Batter Bowl, combine flour, sugar, baking powder, 2 teaspoons lemon zest, ginger and salt. Using Pastry Blender, cut in margarine until mixture resembles coarse crumbs. Add milk; stir just until dough clings together. Turn onto lightly floured Cutting Board; knead gently 8-10 times. Roll dough to 1/2-inch thickness with lightly floured Baker's Roller®. Cut with Bread Tube dipped in flour. Gather dough scraps and reroll. Transfer to Large Round Stone with Handles. Bake 10-14 minutes or until light golden brown. Remove to Stackable Cooling Rack.
Meanwhile, add remaining 1 teaspoon lemon zest to yogurt. Prepare berries. For each serving, split shortcake. Place berries over bottom half; spoon yogurt mixture over berries. Cover with top half; sprinkle with powdered sugar, if desired.
- 8 servings
Nutrients per serving:
Approximately 238 calories and 6 grams of fat per serving
Add extra sweetness before baking by sprinkling the tops of the shortcakes with cinnamon-sugar, using the Flour/Sugar Shaker.
Berries will stay fresh in the refrigerator for several days, as long as they are not washed before storing. Just before using, gently rinse berries under cool water in a colander. Then drain and spread evenly over paper towels to remove excess moisture.
Nonfat and lowfat yogurt are available in plain as well as fruit-flavored varieties. Plain yogurt is a good substitute for sour cream or mayonnaise in many recipes. It’s higher in calcium, too.