1 1/4 c Skim milk
2 ts Vinegar
2 1/4 c All-purpose flour
2 ts Baking powder
1 pn Salt
1/2 c + 1/3 cup sugar
2 tb Shortening
2 Egg whites; lightly beaten
1/2 ts Baking soda
4 c Sliced strawberries
1 c Thawed reduced-fat frozen
-whipped topping
This old-fashioned favorite, originally a Pennsylvania Dutch heirloom
recipe, needed little revision to make it healthful. The real key to
success is using the ripest local berries you can find. To convert this
recipe we used:
* egg whites instead of a whole egg * reduced-fat topping instead of
whipped cream.
Preheat the oven to 325 degrees. Lightly coat a 9-inch round cake pan with
nonstick spray. In a small bowl, stir together the milk and vinegar. In a
large bowl, stir together the flour, baking powder, salt and 1/2 cup of the
sugar. Use a pastry blender to cut in the shortening. Stir in the milk
mixture, egg whites and baking soda until well-mixed but still slightly
lumpy. Pour into the prepared pan. Bake for 30 minutes, or until the top is
golden and firm to the touch. In a small bowl, stir together the
strawberries and the remaining 1/3 cup sugar. To serve, cut the shortcake
into 6 wedges. Slice the wedges in half horizontally, making 2 layers. Turn
the top layer Upside-Down. Spoon some of the strawberries and juice over
the bottom layer, then repeat over the top layer. Top each serving with
some of the whipped topping.
TEST KITCHEN TIP: This shortcake is also delicious topped with slightly
sweetened raspberries, blackberries, peaches and nectarines. Low-fat
vanilla yogurt is a tasty substitute for the whipped topping.
Makes 6 servings.
Yields
6 Servings