posted by Ann 06-29-98 4:55 PM
Summer Holiday Shortcake
3 cups red raspberries
1/3 cup + 1/4 cup sugar -- divided
2 T Creme de Cassis
1 T cornstarch, mixed with
1 T lemon juice
1 1/4 cups all-purpose flour
1 T baking powder
1/4 t salt
1/4 cup butter or margarine -- cut in small piece
1/4 cup plain nonfat or low-fat yogurt
1 egg -- beaten
2 t butter or margarine -- melted
1 1/2 cups blueberries, black raspberries or -- blackberries
3/4 cup whipped cream
Combine raspberries, 1/3 cup sugar and the Creme de Cassis in a 2-quart casserole. Cover. Microwave at HIGH for 3 to
4 minutes, or until sugar is dissolved, stirring once.
In food processor or blender, blend until smooth.
Strain mixture through fine-mesh strainer into 4-cup measure, pressing with back of spoon to release juice. Discard seeds.
Microwave juice at high 2 to 4 minutes, or until very hot.
Stir in cornstarch mixture (cornstarch + lemon juice). Microwave on high 1 to 1.5 minutes, or until sauce is thickened and translucent, stirring every 30 seconds. Cool slightly. Cover with plastic
wrap. Chill.
Spray 10" pie plate with nonstick spray. Set aside.
Combine flour, remaining 1/4 cup sugar, baking powder and salt.
Add cut up margarine. Beat on low speed until particles resemble coarse crumbs.
Stir in yogurt and egg until particles are moistened and cling together. Form dough in ball. Place on lightly floured surface. Form in circle.
Roll dough to 1/2" thickness. Place in prepared plate. Brush with melted margarine. Microwave on high 4 to 6 minutes, or until shortcake springs back when lightly touched in center and no unbaked dough is visible through bottom of plate.
Cool slightly.
Spoon about 1/4 cup raspberry sauce on each serving place. Place wedge of shortcake on each pool of sauce.
Top wedges evenly with blueberries and whipped cream. For a decorative touch, place dots of yogurt in sauce around cake, and drag wooden pick through middle of each to swirl.