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Ингредиенты
- 1 c. Atkins Bake Mix
- 1/2 c. pecan halves
- 3 Tbsp. granular sugar substitute plus
- 2 tsp granular sugar substitute divided
- 1 tsp salt
- 6 Tbsp. cool butter cut small pcs
- 1Â 2/3 c. heavy cream divided
- 1/4 c. lowfat sour cream
- 1 x egg
- 3 c. mixed fresh berries
- Â Â (such as strawberries, blueberries, raspberries)
Инструкции
- In a food processor, pulse bake mix, pecans, 3 Tbsp. of the sugar substitute and salt till nuts are finely grnd. (If you do not have a food processor, grind the nuts in a nut or possibly coffee grinder.) Add in the butter and pulse till butter pcs are the size of peas.
- In a liquid measuring c. or possibly bowl, whisk 2/3 c. of the heavy cream, lowfat sour cream and egg. Pour proportionately over the dry mix and pulse just till combined. Transfer dough to a baking sheet.
- Separate dough into 12 equal-sized pcs (you'll need about 3 1/2 Tbsp. of dough for each piece). Pat each piece into a disk measuring 2 1/2 to 3 inches across. Space disks proportionately on baking sheet; refrigeratein refrigerator 30 min. (Dough may be kept for 1 one day at this point.)
- Heat oven to 375 degrees. Bake shortcakes about 17 min, till bottoms are golden. Cold on baking sheet set on a wire rack.
- With an electric mixer on medium speed, beat remaining c. of heavy cream with remaining 2 tsp. sugar substitute till soft peaks form.
- To assemble: Dollop 1/4 c. whipped cream on 6 six shortcakes, top with 1/2 c. berries and cover with remaining shortcakes.
- This recipe yields 6 servings.
- Description: "Nothing says "summer" like fresh berry shortcakes. You may prepare the dough ahead of time, but for best results, bake just before serving."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 6 servings | |
| Calories 306 | |
| Calories from Fat 262 | 86% |
| Total Fat 29.96g | 37% |
| Saturated Fat 16.58g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 112mg | 37% |
| Sodium 501mg | 21% |
| Potassium 182mg | 5% |
| Total Carbs 8.52g | 2% |
| Dietary Fiber 4.1g | 14% |
| Sugars 3.98g | 3% |
| Protein 3.29g | 5% |
