Was POINTS® value of | 9
Now POINTS® value of |  6
Servings | 6
Preparation Time | 30 min
Cooking Time | 25 min
Level of Difficulty | Difficult

Shortcake is not typically low in calories. But make your own biscuit dough, and you can create this incredibly flaky, summertime favorite anytime.

24 medium strawberries, about 10 oz, hulled and quartered (reserve 6 whole berries for garnish)
2 Tbsp orange juice
2 cup all-purpose flour
6 Tbsp sugar
4 tsp baking powder
1/4 tsp table salt
4 Tbsp reduced-calorie margarine, chilled and cut into pieces
2/3 cup fat-free skim milk
2 tsp fat-free skim milk
1 tsp sugar
3/4 cup fat-free whipped topping

Instructions


1. Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
2. Combine quartered strawberries and orange juice; toss to combine. Set aside.
3. In a separate large bowl, whisk together flour, 6 tablespoons of sugar, baking powder and salt. Add margarine; mix together with a fork until mixture resembles coarse meal. Add 2/3 cup of milk; mix until a manageable dough forms. Transfer dough to a lightly floured surface and roll out to 1-inch thickness. Using a 3 1/2-inch round cookie cutter (or round glass), cut dough into six circles. Transfer rounds to baking sheet. Brush tops with 2 teaspoons milk and sprinkle with 1 teaspoon sugar.
4. Bake until puffed up and golden, about 20 to 25 minutes. Remove from oven and, while still warm, split in half crosswise (like an English muffin).
5. Spoon 1/3 cup of strawberries onto bottom half of each shortcake round. Top with sugar-coated second half. Spoon 2 tablespoons of whipped topping on top and garnish each with a whole strawberry.





Chef Tips

We renovated Strawberry Shortcake by:
* Using reduced-calorie margarine instead of butter in the dough.
* Swapping fat-free milk for whole milk.
* Coating the dough with fat-free milk instead of beaten egg.
* Reducing the amount of sugar in the dough and using orange juice to replace sugar in the berry filling.





-- Edited by Colette at 15:39, 2006-04-06