These shortcakes have a wonderful underlying citrus flavor that adds complexity to their fruity sweetness. The flaky shortcake dough brings a rustic yet delicious element to the dessert, and the whipped cream lends it an airy lightness. Pro tip: The longer you keep the berries in the sugar when making the sauce, the more sauce you’ll get. You can even try this recipe with blackberries, raspberries, blueberries, or a combination of your favorites.
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Serving Size: 1 serving (16g) | ||
Recipe Makes: 10 servings | ||
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Calories: 45 | ||
Calories from Fat: 42 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 12.6mg | 4 % | |
Sodium 127.6mg | 4 % | |
Potassium 16.8mg | 0 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.5g | ||
Protein 0.4g | 1 % | |
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. |
Calories per serving: 45
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