And We're Off to a GREAT Start with . . . YUMMY Berries!!!

Well, I've been trying to decide just how to post the yumminess that is FOOD!! And decided to start with summer fair; since, after all, we are in the height of all the flavors and fun of summer.
So we will start with one of our favorite summer berry recipes.

Blueberry-Blackberry Shortcakes

Shortcakes:

2 cups all-purpose flour - OR - You can use 1 cup all-purpose flour and 1 cup whole wheat flour

1/4 cup sugar

1 tablespoon grated lemon rind (don't skip this step ~~ gives it that little something extra :0)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup chilled butter, cut into small pieces

1/2 cup fat-free buttermilk

Cooking spray

1 teaspoon water

1 large egg white, lightly beaten

2 teaspoons sugar

Filling:

3 cups fresh or frozen blueberries, divided

1/2 cup sugar

2 tablespoons fresh lemon juice

2 teaspoons cornstarch

2 cups fresh or frozen and thawed blackberries

1 cup frozen reduced-calorie whipped topping, thawed

Preheat oven to 400°.

To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add buttermilk; stir just until moist. If making wheat version, be sure not to over mix as dough will be tough.

Turn dough out onto a lightly floured surface; knead lightly 4 times. Pat dough to a 1/2-inch thickness; cut with a 3-inch biscuit cutter to form 8 dough rounds. Place dough rounds 2 inches apart on a baking sheet coated with cooking spray. Combine water and egg white, stirring with a whisk; brush over dough rounds. Sprinkle evenly with 2 teaspoons sugar. Bake at 400° for 13 minutes or until golden. Remove from oven, and cool on a wire rack.

To prepare filling, combine 1 cup blueberries, 1/2 cup sugar, juice, and cornstarch in a small saucepan. Bring to a boil; reduce heat, and simmer 5 minutes or until slightly thick. Place in a large bowl; add remaining 2 cups blueberries and blackberries, stirring to coat. Cover and chill.
Using a serrated knife, cut each shortcake in half horizontally; spoon 1/2 cup blueberry mixture over bottom half of each shortcake. Top each serving with 2 tablespoons whipped topping and top half of shortcake. Yield: 8 servings (serving size: 1 filled shortcake) Recipe adapted from Cooking Light Cookbook

Note: If you are short on time you can make the shortcake recipe on the Bisquick box (I use reduced-fat variety). It is also a delicious recipe. Enjoy!!