Star Spangled Shortcakes
Happy Healthy Holidays!
Star-shaped shortcakes are perfect for the 4th of July or any other patriotic holiday celebration.
2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/3 cup cold butter
3/4 cup milk
1-1/2 teaspoons sugar
1 cup fresh strawberries, hulled, sliced
1 cup fresh blueberries
1 tablespoon sugar
3/4 cup chilled whipping cream
1 tablespoon sugar
1-1/2 teaspoons orange-flavored liqueur or orange juice
1 star fruit (carambola), sliced into 6 "stars"
Heat oven to 450-degrees. Combine flour, 1/4-cup sugar, baking powder and salt in large bowl. Cut in butter until crumbly. Stir in milk with fork until mixture forms a ball.
Knead dough five times on lightly floured surface until smooth. Roll out to 9x6-inch rectangle, 1/2-inch thick. Cut out six shortcakes with 3-inch star-shaped cutter. Place on ungreased baking sheet; sprinkle with 1-1/2-teaspoons sugar. Bake for 9 to 12 minutes or until lightly browned. Cool slightly; split in half.
Meanwhile, combine strawberries, blueberries and 1 tablespoon sugar in medium bowl; set aside.
Beat chilled whipping cream in chilled small mixer bowl until stiff peaks form (two to three minutes). Gently stir orange-flavored liqueur into whipped cream.
To serve, place bottom of shortcake on individual dessert plate; top with 2- tablespoons whipped cream and 1/3 cup fruit. Top with remaining half of shortcake; dollop with whipped cream. Garnish with star fruit. Repeat with remaining shortcakes and fruit.
Recipe yields 6 servings
Calories: 450; Fat: 23g; Cholesterol: 70mg; Sodium: 590mg; Carbohydrate: 55g; Fiber: 3g; Protein: 6g
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