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Cran-Raspberry Shortcakes

Cran-Raspberry Shortcakes

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Rated: 0
  • Makes: 10 servings
  • Prep 25 mins
  • Bake 12 mins
  • Cook 15 mins
  • Serving Size: 1 biscuit and 3 tablespoons sauce
  • Carb Grams Per Serving: 31

Ingredients

  • 1/4 teaspoon canola oil
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 cup sugar*
  • 2 teaspoons baking powder
  • 1 1/4 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup butter
  • 1 egg
  • 1 6 - ounce carton plain fat-free Greek yogurt
  • 1/4 cup fat-free milk
  • 3/4 cup water
  • 1 1/2 cups fresh or frozen cranberries
  • 1/2 cup 100% juice cranberry blend
  • 2 tablespoons sugar*
  • 2 tablespoons balsamic vinegar
  • 2 cups frozen unsweetened raspberries
  • 10 tablespoons frozen light whipped dessert topping, thawed

Directions

  1. Preheat oven to 400 degrees F. Grease a large baking sheet with the canola oil. In a large bowl combine flours, the 1/4 cup sugar, the baking powder, cinnamon, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. In a small bowl whisk together egg, yogurt, and milk. Add yogurt mixture to flour mixture; stir just until moistened (if needed, toss in 2 to 4 tablespoons water). Drop dough into ten mounds on the prepared baking sheet. Bake 12 to 15 minutes or until golden brown and a wooden toothpick inserted near centers comes out clean.
  2. Meanwhile, for sauce, in a medium saucepan combine the 3/4 cup water, cranberries, juice blend, sugar, and vinegar. Bring to boiling over medium heat; reduce heat. Simmer, uncovered, about 15 minutes or until thickened, stirring frequently. Remove from heat; stir in frozen raspberries. Cool slightly.
  3. Split shortcakes; arrange on individual serving plates. Spoon half of the sauce over the shortcake bottoms. Top with the shortcake tops. Dollop with whipped topping and serve with the remaining sauce.

Tip

  • *Sugar Substitutes: Choose from Splenda Sugar Blend, C&H Light Sugar Blend, or Truvia Baking Blend. Follow package directions to use product amount equivalent to 1/4 cup sugar for the shortcakes and 2 tablespoons sugar for the sauce.
  • *Sugar Substitutes: PER SERVING WITH SUBSTITUTE: Same as above, except 184 cal., 27 g carb., 9 g total sugar.

Nutrition Facts Per Serving:

Servings Per Recipe: 10
PER SERVING: 196 cal., 6 g total fat (4 g sat. fat), 31 mg chol., 216 mg sodium, 31 g carb. (3 g fiber, 13 g sugars), 5 g pro.

Diabetic Exchanges

Fat (d.e): 1; Starch (d.e): 1; Fruit (d.e): 1