Healthy Summer Berry Shortcakes
Ready In: 50 mins
Serves: 6-10
Ingredients
- butter- flavored cooking spray
- 2 cups flour
- 1 1⁄2 teaspoons sugar substitute (splenda)
- 1⁄4 cup wheat germ
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon sea salt
- 2 tablespoons cold butter, cut into 1/4-inch pieces
- 1⁄2 cup plain fat-free yogurt (or vanilla)
- 1⁄4 cup liquid egg substitute
- egg white
- 3⁄4 teaspoon grated lemon zest
- 3 cups mixed berries
- 2 1⁄2 cups fat-free frozen whipped topping, thawed
Directions
- 1. Preheat oven to 400°F Coat two jellyroll pans with cooking spray.
- 2. In bowl, whisk together flour, 1/2 c sugar, wheat germ, baking powder, and salt. Add butter by crushing into mixture with fork. Stir in yogurt, egg, and 1/2 tsp zest until stiff dough forms.
- 3. Drop by 1/4 cupfulls, 2" apart on pans. Lightly coat with cooking spray. Dust with 1/2 tsp sugar.
- 4. Bake 10 minutes or until golden. Remove to rack to cool completely. Toss berries with remaining 1 tsp sugar and 1/4 tsp zest. Let stand until juicy (about 30 mins).
- 5. Split each shortcake in half. Fill each with berries and topping, letting it spill over the edges for great presentation.
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