Help! cover recipe!

[Char Finamore]

I have all the ingredients ready to make the berry shortcake on the cover of this month's magazine, and now can't locate my magazine! Can someone possibly post it for me? I would be very grateful! Or is it somewhere in the website? Thanks

[katygirl]

Here you go :)


Blueberry-Blackberry Shortcakes
From Cooking Light


The key to tender low-fat shortcakes is to not overwork the dough; so pat it out instead of rolling it. A portion of the blueberries is cooked with sugar and cornstarch to form a blueberry glaze that binds the filling. This dessert is best with fresh berries.

Shortcakes:
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon grated lemon rind
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chilled butter, cut into small pieces
1/2 cup fat-free buttermilk
Cooking spray
1 teaspoon water
1 large egg white, lightly beaten
2 teaspoons sugar

Filling:
3 cups fresh wild blueberries, divided
1/2 cup sugar
2 tablespoons fresh lemon juice
2 teaspoons cornstarch
2 cups fresh blackberries
1 cup frozen reduced-calorie whipped topping, thawed

Preheat oven to 400°.
To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add buttermilk; stir just until moist.

Turn dough out onto a lightly floured surface; knead lightly 4 times. Pat dough to a 1/2-inch thickness; cut with a 3-inch biscuit cutter to form 8 dough rounds. Place dough rounds 2 inches apart on a baking sheet coated with cooking spray. Combine water and egg white, stirring with a whisk; brush over dough rounds. Sprinkle evenly with 2 teaspoons sugar. Bake at 400° for 13 minutes or until golden. Remove from oven, and cool on a wire rack.

To prepare filling, combine 1 cup blueberries, 1/2 cup sugar, juice, and cornstarch in a small saucepan. Bring to a boil; reduce heat, and simmer 5 minutes or until slightly thick. Place in a large bowl; add remaining 2 cups blueberries and blackberries, stirring to coat. Cover and chill.

Using a serrated knife, cut each shortcake in half horizontally; spoon 1/2 cup blueberry mixture over bottom half of each shortcake. Top each serving with 2 tablespoons whipped topping and top half of shortcake.

Yield: 8 servings (serving size: 1 filled shortcake)

NUTRITION PER SERVING
CALORIES 322 (21% from fat); FAT 7.5g (sat 4.7g, mono 1.8g, poly 0.5g); PROTEIN 4.6g; CARB 60.1g; FIBER 4.3g; CHOL 16mg; IRON 1.9mg; SODIUM 354mg; CALC 108mg;

[Char Finamore]

Thank you! Now off to the kitchen to make it!

[katygirl]

You are very welcome. Make sure you tell us how it is!

[Char Finamore]

It was delicious! I used some red raspberries in it also. Yum......