Lemon Raspberry Shortcake for Two
You can use a toaster oven to bake the shortcakes. Just decrease the temperature to 350 degrees to ensure even cooking.
- 1/3 cup whole-wheat flour
- 1/3 cup white flour
- 1 tablespoons sugar
- 1/2 teaspoon baking powder
- 1 pinch salt
- 5 teaspoons whipped butter
- 3 tablespoons low-fat milk
- 2 tablespoons egg substitute or 1 egg yolk (use higher omega-3 brand, if possible)
- Zest from 1 lemon, finely chopped (about 1 1/2 teaspoons)
- 1 cup fresh raspberries
- 1 tablespoons powdered sugar
- 1/3 cup light whipped cream or lite Cool Whip®
- Preheat oven to 400 degrees. Add flours, sugar, baking powder, and salt to medium bowl. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs.
- To a 2-cup measure, add the milk, egg yolk or egg substitute, and lemon zest and stir to blend. Stir into crumb mixture and stir until a soft dough forms (it will be a bit sticky).
- Turn dough onto a lightly floured surface and knead a few times. Divide dough into two pieces and gently pat each piece into a 3/4-inch thick circle. Place the shortcakes on an ungreased baking sheet. Bake for about 10 minutes or until golden brown. Let cool.
- Split shortcakes in half and place two halves on each dessert plate. Add raspberries and powdered sugar to a small bowl and toss to blend. Top each shortcake half with 1/4 cup of the raspberry mixture and a dollop of light whipped cream or light Cool Whip®.
2 dessert servings
© 2007 Elaine Magee
© 2007 WebMD Inc.