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Name: Star-Spangled Raspberry Shortcakes
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 2 ts Lemon Rind grated; 1 1/2 c Unbleached flour; 1/4 c Sugar; 1/2 ts Salt; 1/2 ts Baking soda; 1 c Whipped cream (optional); 2 ts Baking Powder; 1/4 c Vegetable oil; 8 c fresh raspberries Ripe; 4 c strawberries Very ripe; 1/4 c Sugar or to taste; 2/3 c Buttermilk

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INGREDIENTS

2 ts Lemon Rind ; grated
1 1/2 c Unbleached flour
1/4 c Sugar
1/2 ts Salt
1/2 ts Baking soda
1 c Whipped cream ; (optional)
2 ts Baking Powder
1/4 c Vegetable oil
8 c fresh raspberries ; Ripe
4 c strawberries ; Very ripe
1/4 c Sugar ; or to taste
2/3 c Buttermilk
SAUCE
BISCUITS

Servings

INSTRUCTIONS

8 SERVINGS LACTO If the fresh raspberries and jewel-toned strawberry sauce that compose this festive dessert arent 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 7-inch circle, about 1/2 inch thick. Use a 2 3/4-inch 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 1/4 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. By Kathleen on Feb 27, 1999. Recipe by: Vegetarian Times, July 1998, page 56

NOTES

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Star-Spangled Raspberry Shortcakes

2 ts Lemon Rind grated
1 1/2 c Unbleached flour
1/4 c Sugar
1/2 ts Salt
1/2 ts Baking soda
1 c Whipped cream (optional)
2 ts Baking Powder
1/4 c Vegetable oil
8 c fresh raspberries Ripe
4 c strawberries Very ripe
1/4 c Sugar or to taste
2/3 c Buttermilk
 SAUCE
 BISCUITS

8 SERVINGS LACTO    If the fresh raspberries and jewel-toned strawberry sauce that compose this  festive dessert arent 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 7-inch circle, about 1/2 inch thick. Use a 2  3/4-inch 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 1/4 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.        By Kathleen <schuller@ix.netcom.com> on Feb 27, 1999.    Recipe by: Vegetarian Times, July 1998, page 56

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Nutrition

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Serving Size: 1 Serving (411g)
Recipe Makes: 8

Calories: 483
Calories from Fat: 154 (32%)

Amt Per Serving		% DV

	Total Fat 17.1g	23 %
	Saturated Fat 7.4g	37 %
	Monounsaturated Fat 6.3g
	Polyunsanturated Fat 2.4g
Cholesterol 41.6mg		13 %
Sodium 205.3mg		7 %
Potassium 442.6mg		12 %
Total Carbohydrate 81.2g		24 %
	Dietary Fiber 11.1g	44 %
	Sugars, other 70.1g
Protein 6g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 483

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