Saturday, July 24, 2010

Strawberry Shortcake

Strawberry Shortcake

A Summer time favorite!!!  I had this posted on my weight loss blog, (however I'm deciding to cancel that blog and just use one) and wanted to share it here!

Was POINTS® Value: 9
Now POINTS® Value: 6
Servings: 6
Preparation Time: 30 min
Cooking Time: 25 min

24 medium strawberries, about 10 oz, hulled and quartered (reserve 6 whole berries for garnish)
2 Tbsp orange juice
2 cup(s) 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(s) fat-free skim milk
2 tsp fat-free skim milk
1 tsp sugar
3/4 cup(s) fat-free whipped topping

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.

4. 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.

5. 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).

6. 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.

WW 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.

*recipe and picture from WW*

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