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Fruit Shortcakes

Author/Submitted by: Weight Watchers Magazine, May/June 1997, Recipe Card Insert
Servings: 4
Categories: Cakes / Desserts

1 1/4  cups  all-purpose flour
1  tablespoon  superfine sugar
1  teaspoon  baking powder
1/2  teaspoon  baking soda
2  tablespoons  chilled stick margarine, cut in small pieces
1/2  cup  lowfat buttermilk
1  tablespoon  all-purpose flour
    nonstick cooking spray
1/2  cup  plain fat-free yogurt
2  cups  blackberries
    --or other berries
1  large  papaya or mango, peeled and chopped
    --and pureed

1. Preheat oven to 450 oF. 2. Combine first 4 ingredients in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Add buttermilk; toss with a fork until moist. 3. Roll dough to a 1/2 inch thickness on a surface sprinkled with 1 tablespoon flour; cut into 8 (2-inch) biscuits. Place on a baking sheet coated with cooking spray. Bake at 450 oF for 15 minutes or until golden. 4. Split biscuits. Spoon 1 tablespoon yogurt and 1/4 cup berries over each biscuit bottom; replace biscuit tops. Serve with papaya puree. Yield: 4 servings. Selections: 2 B, 1 FR/V, 2 FA Per serving: CAL 315 (20 % from fat); PRO 8 g, FAT 7 g (sat 1 g); CARB 56 g; FIB 4 g; CHOL 2 mg; sodium 416 mg; CALCIUM 212 mg. Adapted from Quick and Easy Classics.

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