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Shortcake Biscuits with Berries
20 Minutes Prep Time | Serves 8 From the American Institute for Cancer Research, http://www.aicr.org/
Canola oil spray
1lb fresh strawberries
1pt fresh blueberries or 2 cups frozen
1/4 c orange juice
Sugar
1 1/2 c unbleached white flour
1/2 c whole-wheat flour or whole-wheat pastry flour
1/2 tsp salt
4 tsp baking powder
3 to 4 Tbsp sugar for biscuits
2 Tbsp butter, softened
4 Tbsp canola oil
1 cup fat-free (skim) milk
1 1/2 c vanilla frozen yogurt, softened slightly (optional)
1. Preheat oven to 425 degrees. Spray a nonstick cookie sheet with oil spray. Set aside.
2. Hull strawberries and slice into bowl. Add fresh blueberries. Mix in orange juice and sugar to taste. Set aside 30 to 60 minutes. (If using frozen blueberries that are defrosted, stir in just before assembling shortcakes.)
3. In medium bowl, mix flour, salt, baking powder, and sugar. Use a pastry blender or fork to cut butter and oil into flour mixture until it resembles coarse meal. Add milk all at once. Stir until it is just incorporated and there are no lumps.
4. Form 8 biscuits by dropping well-rounded quarter cups onto cookie sheet. Bake 15 to 20 minutes or until biscuits are done. (Use a toothpick to test centers). Cool on a wire rack.
5. Use a serrated knife to slice off top third of each biscuit. Top with some berries and juice. Lay top third of the biscuit on berries. Top with more berries and juice. Place remaining berries around each biscuit. Garnish with frozen yogurt, if using, and serve.
Per serving: 286 Calories, 5 g Protein, 44 g Carbohydrates, 4 g Fiber, 11 g Total fat (3 g sat, 5 g mono, 2 g poly), 92 mg Sodium, Vitamin C, Manganese, Phosphorus, Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), E, Folate, Calcium, Copper, Iron, K, Potassium, Selenium
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