Any light shortcake recipes out there?

[Caroline]

With all the fresh fruit now, we are making shortcake all the time, but with Bisquick, butter, etc! Anyone have a better way? Thanks

[Mamasue]

Caroline,

I don't know about anyone else but I like to use angel food cake in place of shortcake. I will look around for you though. http://www.cookinglight.com/bbs/smile.gif

[Mamasue]

Caroline...its me again. I found this one for you...check it out and see what you think. http://www.cookinglight.com/bbs/smile.gif

http://beauty.about.com/style/beauty/gi/dynamic/offsite.htm?site=http://www.healthyideas.com/cooking/recipes/desserts/oldstraw.html%0D%0A

[joanieb]

Caroline--There's a shortcake recipe in the new July issue that uses cornmeal, and corn! Let us know if you try it--it's an interesting version!

[Pat]

I have used this one from Southern Living's Low Fat Low Calorie Cookbook and it is my family's favorite.

* Exported from MasterCook *

Old-Fashioned Strawberry Shortcake

Recipe By :
Serving Size : 1 slice
Categories : dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups fresh strawberries
1/4 cup sugar
cooking spray
2 teaspoons all-purpose flour
1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup margarine -- softened
1/3 cup sugar
1 egg yolk
3/4 cup skim milk
1/2 teaspoon vanilla extract
2 egg whites
2 tablespoons sugar
1 1/2 cups reduced calorie frozen whipped topping -- thawed

Combine strawberries and 1/4 cup sugar; cover and chill 2 hours, stirring occasionally.

Coat a 9-inch round cakepan with cooking spray; dust pan with 2 teaspoons flour, and set aside. Combine 1 3/4 cups flour, baking powder, and salt; set aside.

Beat margarine at medium speed of an electric mixer until creamy; gradually add 1/3 cup sugar, beating well. Add egg yolk, beating just until blended. Add flour mixture to margarine mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in vanilla.

Beat egg whites at high speed of mixer until foamy. Gradually add 2 tablespoons sugar, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Fold about one-fourth of egg white mixture into flour mixture. Gently fold in remaining egg white mixture.

Spoon batter into prepared pan. Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on wire rack.

Slice cake layer in half horizontally; place bottom half, cut side up on a serving plate. Drain strawberry mixture, reserving juice; drizzle half of juice over bottom cake layer. Spread 2/3 cup whipped topping over cake layer, and top with half of drained strawberries.

Position remaining cake layer, cut side down, over strawberries; drizzle with remaining strawberry juice. Spread cake layer with 3/4 cup whipped topping; top with remaining strawberries. Dollop remaining whipped topping on top, and garnish with fresh strawberry leaves if desired.

Source:
"Southern Living Low-Fat, Low-Calorie Cookbook"
Yield:
"1 layer"
Ratings : 5--Very Good!! 0
- - - - - - - - - - - - - - - - - - -

Per serving: 235 Calories (kcal); 6g Total Fat; (23% calories from fat); 5g Protein; 41g Carbohydrate; 24mg Cholesterol; 279mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1 Other Carbohydrates

NOTES : I cut 1 piece of cake at a time and assemble as needed. I do not drain berries, but just dip from the bottom of the bowl for the juice and spoon berries out of bowl as needed. Order is bottom cake half, sauce, cool whip, strawberries, top half of cake, sauce, cool whip, and strawberries.

[BethH]

Emeril did a recipe last week with chocolate biscuits and strawberries. The biscuits were made with choc. milk. So good! Not low-fat, but let me know if anyone is interested in it and I'll post it. You can also find it at www.foodtv.com. (http://www.foodtv.com.) Its under Emeril Live and called something like Chocolate Biscuit with Mascerated Strawberries. *Mascerated meaning just strawberries smashed a bit with some sugar (I didn't know! http://www.cookinglight.com/bbs/smile.gif )

[mah]

beth-h

please do post this recipe. it sounds great.

thanks

[Vanessa]

Wow this sounds good!. I am putting it in my file to make this summer
MASCERATED STRAWBERRIES OVER CHOCOLATE SHORTCAKES AND VANILLA BEAN ICE CREAM
Recipe Courtesy of Emeril Lagasse

2 pints fresh strawberries, washed and sliced
3/4 cup sugar
1/2 cup plus 1 teaspoon butter
1 3/4 cup plus 2 tablespoons flour
1/4 cup cocoa powder
2 teaspoons baking powder
pinch of salt
3/4 cup whole chocolate milk
8 large scoops of Vanilla Bean Ice Cream

shaker of powdered sugar


In another mixing bowl, combine the strawberries and 1/2 cup sugar. Using a fork, lightly mash the berries. Cover and refrigerate for 1 hour. Preheat the oven to 375 degrees F. Grease a baking sheet with 1 teaspoon of the butter. In a mixing bowl, sift the flour, cocoa, salt and baking powder together. Add the remaining sugar and mix well. Add the remaining butter and work it into the dry ingredients, using your hands, until the mixture resembles coarse crumbs. Fold in the chocolate milk. The dough will be sticky. Dust your work surface with 1 tablespoon of the flour. Turn the dough onto the floured surface. Gently fold each side towards the center. Pick up the dough and dust the work surface with the remaining tablespoon flour. Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and lightly press it out to 1 inch thickness. Cut the biscuits using a 2 1/4-inch round cookie cutter. Place them on the baking sheet and bake until golden, about 30 minutes. Remove from the oven and cool completely. To assemble, cut the biscuits in half. Place a scoop of the ice cream in the center of each biscuit. Place the shortcakes in the center of each plate. Spoon the strawberries over the shortcakes. Garnish with powdered sugar and serve immedietly.

Yield: 8 servings

[Grace]

There are several that Cooking Light have printed - one is the Brown Sugar Shortcakes in the May 2000 issue. I found two others that I will post here...hope this helps!! If you try any of them, let me know how they turn out!

CookWare(tm) from Cooking Light(r)

Old-fashioned Strawberry Shortcakes

SOURCE: Cooking Light YEAR: June 1998 PAGE: 126

INGREDIENTS FOR 6 SERVINGS:
3-1/2 cups halved strawberries, divided
1/3 cup sugar
1/3 cup orange juice
2 teaspoons vanilla extract
1 teaspoon lemon juice
1-1/4 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons chilled stick margarine or butter, cut into small pieces
1/2 cup low-fat buttermilk
Cooking spray
6 tablespoons frozen reduced-calorie whipped topping, thawed
Whole strawberries (optional)

INSTRUCTIONS:
1. Combine 1 cup strawberry halves, 1/3 cup sugar, orange juice, vanilla, and
lemon juice in a bowl, and mash with a potato masher. Stir in 2-1/2 cups
strawberry halves. Cover and chill.

2. Preheat oven to 425 degrees.

3. Lightly spoon flour into dry measuring cups; level with a knife. Combine
flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a bowl;
cut in margarine with a pastry blender or 2 knives until mixture resembles
coarse meal. Add buttermilk, stirring just until moist (dough will be
sticky).

4. Turn dough out onto a lightly floured surface, and knead lightly 4 times
with floured hands. Pat dough into a 6 x 4-inch rectangle. Cut dough into 6
squares. Place 1 inch apart on a baking sheet coated with cooking spray. Bake
at 425 degrees for 12 minutes. Cool on a wire rack.

5. Split shortcakes in half horizontally using a serrated knife; place each
bottom half on a dessert plate. Spoon 1/4 cup strawberry mixture over each
bottom half. Top with shortcake tops; spoon 1/4 cup strawberry mixture over
each top. Top each serving with 1 tablespoon whipped topping; garnish with
whole strawberries, if desired. Yield: 6 servings.

NUTRITIONAL INFORMATION:
CALORIES 270 (24% from fat); FAT 7.2g (sat 1.9g, mono 2.7g, poly 2.1g);
PROTEIN 4.3g; CARB 47.3g; FIBER 3g; CHOL 0mg; IRON 1.7mg; SODIUM 183mg; CALC
93mg


CookWare(tm) from Cooking Light(r)

Strawberry Shortcake

SOURCE: Cooking Light YEAR: May 1996 PAGE: 87

INGREDIENTS FOR 10 SERVINGS:
4 cups sliced strawberries
1/4 cup sugar
Vegetable cooking spray
1 teaspoon all-purpose flour
1/3 cup margarine, softened
1/2 cup sugar
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup skim milk
1/4 teaspoon almond extract
2 egg whites (at room temperature)
1/8 teaspoon cream of tartar
2 tablespoons sugar
1 tablespoon turbinado sugar
2 cups frozen reduced-calorie whipped topping, thawed and divided
Mint sprig (optional)

INSTRUCTIONS:
1. Combine sliced strawberries and 1/4 cup sugar in a bowl; stir well. Cover
and chill 2 hours.

2. Preheat oven to 375 degrees.

3. Line a 9-inch round cake pan with wax paper. Coat pan with cooking spray,
and dust with 1 teaspoon flour; set aside.

4. Cream margarine at medium speed of a mixer; gradually add 1/2 cup sugar,
beating until light and fluffy (about 5 minutes).

5. Combine 1-3/4 cups flour, baking powder, and salt; stir well. Add flour
mixture to creamed mixture alternately with milk, beginning and ending with
flour mixture. Stir in almond extract.

6. Beat egg whites and cream of tartar at high speed of a mixer until foamy.
Gradually add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff
peaks form. Gently stir about one-fourth of egg white mixture into batter.
Gently fold in remaining egg white mixture.

7. Pour batter into prepared pan. Sprinkle turbinado sugar over top of cake.
Bake at 375 degrees for 25 minutes or until a wooden pick inserted in center
comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan,
and let cool completely on wire rack.

8. Slice shortcake in half horizontally. Place bottom half, cut side up, on a
serving plate. Drain strawberries, reserving juice; drizzle half of juice over
bottom cake layer. Spread 1 cup whipped topping over cake layer, and arrange
half of strawberries over whipped topping. Top with remaining cake layer, cut
side down, and drizzle with remaining reserved juice. Spread remaining cup
whipped topping over top cake layer, and arrange remaining half of
strawberries over whipped topping. Garnish with a mint sprig, if desired.
Yield: 10 servings.

NUTRITIONAL INFORMATION:
CALORIES 258 (29% from fat); PROTEIN 4.2g; FAT 8.2g (sat 2.4g, mono 2.7g, poly
2.6g); CARB 42.7g; FIBER 2.1g; CHOL 1mg; IRON 1.3mg; SODIUM 160mg; CALC 73mg



[This message has been edited by Grace (edited 06-23-2000).]

[eppirn]

Here is my favorite, out of the Pampered Chef "Light and Simple Cookbook". I just make the shortcakes and serve with sliced strawberries and redi-whip. Enjoy!


Lemon Ginger Berry Shortcakes

1 lemon
2 cups all-purpose flour
1/3 cup sugar
1 Tbsp ground ginger
1/4 tsp salt
1/3 cup margarine
2/3 cup skim milk
1 container fat-free vanilla yogurt
3 cups (any combination) verries

Preheat oven to 375 degrees. Zest lemon to yield 3 tsp (or use 3 tsp dried lemon peel). In a bowl, combine flour, sugar, baking powder, 2 tsp lemon zest, ginger and salt. Blend well. Cut in margarine until mixture resembles coarse crumbs. Add milk; stir until dough just clings together. Turn onto lightly floured board; knead gently 8-10 times. Roll dough to 1/2" thickness. Cut with top of a drinking glass, dipped in flour. Gather dough scraps and reroll. Transfer to baking stone. Bake 10-14 minutes or until light golden brown. Remove to cool on cooling rack.

Meanwhile, add remaining 1 tsp 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.

Yield: 8 servings
Approx 238 calories and 6 grams of fat per serving.

[Beth]

Oooooh. I'm baking birthday cake in the morning, and all I want to do now is have a shortcake feast! Thanks for sharing those recipes. They sound yummy.

[BethH]

Thanks for posting for me Vanessa! I didn't log on all weekend. Let me know if anyone makes Emeril's chocolate biscuits and strawberries! I can't wait to try that one!