Gingered Shortcake with Spiced Fruit

Nutritional Facts

Serving Size:

1 slice cake with ½ cup fruit

Calories from Fat:

180

Calories:

373

Total Fat:

20g

Saturated Fat:

Cholestrol:

70mg

Sodium:

240mg

Dietary Fiber:

Total Carbohydrate:

45g

Sugars:

21g

Protein:

Calcium:

96mg

Total Time: 45 minutes
Prep Time: 25 minutes
Cook Time: 20 minutes

Source:

Makers of LACTAID® Brand Products

Shortcake isn’t just for strawberries! Fill these ginger-scented shortcake layers with blueberries, apples, nectarines, or pears.

Yields/Serves:

servings

Ingredients:

2 cups all-purpose flour

¼ cup granulated sugar

2 teaspoons baking powder

½ cup butter

1 egg, beaten

1 tablespoon grated fresh ginger*

3 tablespoons butter

3 cups thinly sliced cooking apples, nectarines, and/or pears

3 tablespoons brown sugar

¼ teaspoon ground nutmeg

1 cup fresh blueberries

½ (8 ounce) tub frozen whipped nondairy dessert topping, thawed

Preheat oven to 450 degrees F.
In a large bowl combine flour, granulated sugar, and baking powder. Cut in the ½ cup butter until mixture resembles coarse crumbs.
Combine egg, LACTAID® Reduced Fat 2% Lactose-Free Milk, and ginger; add to flour mixture. Stir just to moisten.
Spread in a greased 8x1 ½-inch round baking pan. Bake in 450 degree F oven for 18 to 20 minutes or until a wooden toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes. Remove shortcake from pan; cool on a wire rack.
Split the shortcake into 2 layers.
In a large skillet melt the 3 tablespoons butter over medium heat. Add apples, nectarines, and/or pears. Cook for 2 to 5 minutes or until almost tender. Stir in brown sugar and nutmeg. Cook for 1 to 3 minutes more or until fruit is tender and the liquid is reduced. Stir in blueberries. Cool completely.
Place the bottom cake layer on a serving plate. Spoon about two-thirds of the fruit mixture and the whipped topping over cake. Top with second cake layer and remaining fruit mixture.

Notes:

Taco Influencer:

Taco Influencer - Lactaid Brand