Gingered Blueberry Shortcakes with Light Creamy Topping Recipe (Gluten-Free)

Since there is still summer to celebrate before we’re back into the school season we are sharing this Blueberry Shortcake recipe from Jeanette’s Healthy Living blog. “These mini Gingered Blueberry Shortcakes are the perfect ending to a summer barbecue. A dollop of this Light Creamy Topping stands in for whipped cream with minimal fat. I’m always looking for ways to lighten up desserts, so today, I’m sharing our first of the season summer dessert – barely cooked fresh blueberries, topped with a gluten-free biscuit/scone, and finished with a generous dollop of a creamless creamy topping made with nonfat Greek yogurt and cottage cheese. Who doesn’t love creamy whipped cream on top of a summer fruit shortcake? The best part about this creamy topping is that it has no cream in it and it is very low in fat. The secret ingredients here are non-fat vanilla Greek yogurt and low-fat cottage cheese. Of course, if you really want to use some whipped cream, you can, I would just use half the amount of whipped cream you typically would use and fold in this yogurt and cottage cheese topping for the other half. You’ll almost cut the amount of fat in half.” Jeanette Chen

 Gingered Blueberry Shortcakes with Light Creamy Topping Recipe (Gluten-Free)

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 15 small servings or 8 regular servings

Ingredients 

Blueberry Topping 

4 cups fresh blueberries

3 tablespoons organic sugar

1 teaspoon vanilla

1 tablespoon lemon juice

Shortcakes 

2 cups Pamela’s Gluten-Free Biscuit and Scone Mix

6 tablespoons Earth Balance Vegan Buttery Sticks, cut into slices

3 tablespoons minced crystallized ginger

3/4 cup low-fat milk

1 large egg white

1 tablespoon water

1 tablespoon organic sugar

Light Creamy Topping 

1 cup non-fat vanilla Greek yogurt

1 cup low-fat (1% or 2%) cottage cheese

1 teaspoon vanilla

1/4 teaspoon cinnamon

1 1/2 tablespoons honey

Directions 

Preheat oven to 400 degrees.

Combine blueberries, sugar, lemon juice and vanilla in a saucepan. Cook over medium-low heat for 3 minutes or until berries begin to pop, stirring often; set aside. Place scone mix and Buttery Stick slices in food processor. Pulse until mixture resembles coarse meal. Add milk and pulse until just combined. Turn mixture out onto lightly floured surface (use more scone mix). Press dough into a 7 inch circle. Use round biscuit cutters, cut dough into pieces (I used a 1 3/4″ biscuit cutter which made 15 circles). Place rounds 1 inch apart on a baking sheet. Combine egg white and water in a small bowl. Lightly brush tops of biscuits with egg white mixture. Sprinkle with sugar. Bake for 15 minutes or until golden brown. Cool. Place yogurt, cottage cheese, vanilla and honey in a blender; blend until smooth. To serve, place a few spoonfuls of the blueberry mixture in the bottom of a small plate. Top with one biscuit. Put a few tablespoons of the Light Creamy Topping on top. Serve.

See more at: http://jeanetteshealthyliving.com/2013/06/gingered-blueberry-shortcakes-with-light-creamy-topping.html#sthash.lqeltTk2.dpuf

Jeanette Chen, a resident of New Canaan for 20 years, is the busy mom of 4 boys and author of a popular health and wellness food blog, Jeanette’s Healthy Living. She was recently nominated for Best Health Blog by Healthline and is always looking for ways to make healthier meals for her family and friends.

Recipe Name: Gingered Blueberry Shortcakes with Light Creamy Topping Recipe (Gluten-Free) Author: Review Date: Recipe Description: First of the season summer dessert – barely cooked fresh blueberries, topped with a gluten-free biscuit/scone, and finished with a generous dollop of a creamless creamy topping made with nonfat Greek yogurt and cottage cheese Ingredients: Blueberry Topping  4 cups fresh blueberries 3 tablespoons organic sugar 1 teaspoon vanilla 1 tablespoon lemon juice Shortcakes  2 cups Pamela's Gluten-Free Biscuit and Scone Mix 6 tablespoons Earth Balance Vegan Buttery Sticks, cut into slices 3 tablespoons minced crystallized ginger 3/4 cup low-fat milk 1 large egg white 1 tablespoon water 1 tablespoon organic sugar Light Creamy Topping  1 cup non-fat vanilla Greek yogurt 1 cup low-fat (1% or 2%) cottage cheese 1 teaspoon vanilla 1/4 teaspoon cinnamon 1 1/2 tablespoons honey Directions: Preheat oven to 400 degrees. Combine blueberries, sugar, lemon juice and vanilla in a saucepan. Cook over medium-low heat for 3 minutes or until berries begin to pop, stirring often; set aside. Place scone mix and Buttery Stick slices in food processor. Pulse until mixture resembles coarse meal. Add milk and pulse until just combined. Turn mixture out onto lightly floured surface (use more scone mix). Press dough into a 7 inch circle. Use round biscuit cutters, cut dough into pieces (I used a 1 3/4" biscuit cutter which made 15 circles). Place rounds 1 inch apart on a baking sheet. Combine egg white and water in a small bowl. Lightly brush tops of biscuits with egg white mixture. Sprinkle with sugar. Bake for 15 minutes or until golden brown. Cool. Place yogurt, cottage cheese, vanilla and honey in a blender; blend until smooth. To serve, place a few spoonfuls of the blueberry mixture in the bottom of a small plate. Top with one biscuit. Put a few tablespoons of the Light Creamy Topping on top. Serve.
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