Lemon Raspberry Shortcake For Two Recipe

Lemon Raspberry Shortcake for Two

From deliathecrone 17 years ago

You could use a toaster oven to bake the shortcakes; just decrease the temperature to 350-degrees to ensure even cooking.

Preheat oven to 400-degrees F. 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 this into the 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 gently to blend.
Top each shortcake half with 1/4 cup of the raspberry mixture and a dollop of light whipped cream or lite Cool Whip.
Per serving: 275 calories, 8 g protein, 45 g carbohydrate, 7.5 g fat, 4 g saturated fat, 20 mg cholesterol, 5.5 g fiber, 346 mg sodium. Calories from fat: 25%.

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" It was excellent "
chefmeow ate it and said...
Fantastic, gotta try soon. I love berries. YOu got my 5.
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laurakaay 17 years ago
This sounds fantastic, I'm saving it to try soon!

-Laura
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deliathecrone Johnston, SC

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Reviewed by 1 people

Fantastic, gotta try soon. I love berries. YOu got my 5.

chefmeow in Garland loved it