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Рецепт Mixed Berry Shortcakes
by Global Cookbook

Mixed Berry Shortcakes
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  Порций: 6

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
  • 1 2/3 c. heavy cream divided
  • 1/4 c. lowfat sour cream
  • 1 x egg
  • 3 c. mixed fresh berries
  •     (such as strawberries, blueberries, raspberries)

Инструкции

  1. 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.
  2. 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.
  3. 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.)
  4. Heat oven to 375 degrees. Bake shortcakes about 17 min, till bottoms are golden. Cold on baking sheet set on a wire rack.
  5. With an electric mixer on medium speed, beat remaining c. of heavy cream with remaining 2 tsp. sugar substitute till soft peaks form.
  6. To assemble: Dollop 1/4 c. whipped cream on 6 six shortcakes, top with 1/2 c. berries and cover with remaining shortcakes.
  7. This recipe yields 6 servings.
  8. Description: "Nothing says "summer" like fresh berry shortcakes. You may prepare the dough ahead of time, but for best results, bake just before serving."