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Berry Good For You: Antioxidant ShortcakeSep 04 '06 Write an essay on this topic.
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The Bottom Line Summer time is the right time for fresh berry desserts. Otherwise, fresh frozen berries work nearly as well year round.
Fresh berries are delicious this time of year, and my Other Half has been craving blueberries. "They are high in antioxidants, something we need, plus they taste great. How about a good-for-you dessert featuring berries?" As always, the Cook in me rose to the challenge. Here now, are two versions of my shortcake, one extra rich and one slimmed down but still tasty! Richard's Mixed Berry Shortcake 1 pint basket each fresh boysenberries-or blackberries, blueberries and raspberries, washed and drained 1/4 Cup water 1 Tablespoon sugar Combine berries in medium saucepan with water and sugar over medium low heat. Cook just until blueberries are softened and mixture is slightly thickened. 1 loaf homemade pound cake, Entenmann's Butter Loaf or Sara Lee All Butter Pound cake, defrosted 2 to 3 Cups slightly softened Vanilla Ice Cream This recipe will make 6 medium servings of shortcake. Slice cake appropriately and top each with a tablespoon or so of warm berries and juice, 1/2 Cup ice cream and a bit more of the sauce. Lower Cal Variation: Use 2 to 3 packets of Splenda sugar substitute in place of the sugar, and proceed as above for cooking/heating berry mixture. Entenmann's has a fat free Golden Loaf that is tasty, especially when topped with the whole berries and sauce. You can either skip the ice cream or use a low fat type-Breyer's Slow Churned French Vanilla saves about 1/3 calories if you're counting.  |
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