Recipe - Star-Spangled Raspberry Shortcakes

BISCUITS
1 One half cup Unbleached flour
One fourth cup Sugar
2 teaspoon Baking powder
One half teaspoon Baking soda
One half teaspoon Salt
2 teaspoon Grated lemon rind
2/3 cup Buttermilk
One fourth cup Vegetable oil

SAUCE
4 cup Very ripe strawberries;
hulled
One fourth cup Sugar or to taste
8 cup Ripe fresh raspberries; 8
reserved
1 cup Whipped cream; (optional)

8 SERVINGS LACTO

If the fresh raspberries and jeweltoned strawberry sauce that compose this
festive dessert aren't enough of a reason to make you dig into it, the
biscuits are so low in fat, you can enjoy them wtih any gult whatsoever.

BISCUITS: Preheat oven to 425 degrees. Coat baking sheet with nonstick
cooking spray. In large bowl, mix flour, sugar, baking powder, baking soda,
salt and lemon rind. In small bowl, mix buttermilk and oil. Add to flour
mixture, stirring with fork just until mixture comes together. (Mixture
will be lumpy; do not overmix.)

Sprinkle work surface with flour. Turn out biscuit dough and with lightly
floured hands pat dough into a 7inch circle, about One half inch thick. Use a 2
3/4inch star or biscuit cutter, cut out biscuits, gathering up scraps.
Transfer to prepared baking sheet. Bake until golden brown on top and
bottom, 10 to 12 minutes.

Meanwhile, in food processor, puree strawberries with sugar. Transfer to
saucepan and bring to boil over medium heat, stirring often. Reduce heat to
low and cook 3 minutes. Transfer to bowl to cool.

To assemble, split biscuits in half. with fork or with sharp, serrated
knife. Place bottom half of biscuit on dessert plate. Cover lightly with
some strawberry sauce. Add One fourth cup raspberries. Top with 2 tablespoons
whipped cream if desired. Cover with biscuit top. Surround shortcake with a
ring of strawberry sauce. Top biscuit with 1 teaspoon whipped cream if
desired, and a single raspberry. Repeat with remaining shortcakes.

PER SERVING: 285 CAL; 5G PROT.; 8G TOTAL FAT (1G SAT. FAT); 51G GARB.; 1MG
CHOL.; 168MG SOD.; 11G FIBER.

Converted by MC_Buster.

By Kathleen schuller@ix.netcom.com on Feb 27, 1999.

Recipe by: Vegetarian Times, July 1998, page 56

Converted by MM_Buster v2.0l.