Low Fat Almond Shortcakes With Plums & Mascarpone Cream Recipe

Ingredients

***PLUM FILLING***

2 pounds black or red plums

1/3 cup water

1/3 cup amaretto

1/4 cup granulated sugar

***SHORTCAKES***

1 cup all-purpose flour

1 cup cake flour

5 tablespoons granulated sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup almond paste

3/4 cup buttermilk, plus 1 tablespoon

1 tablespoon canola oil

1 teaspoon pure vanilla extract

1/3 cup sliced almonds

mascarpone cream

Method

TO MAKE PLUM FILLING: Pit plums and cut into 1/2-inch-thick slices.

In a saucepan, combine water, Amaretto and sugar.

Bring to a simmer over medium heat.

Add plums, return to a simmer and cook until plums start to soften, 1 to 3 minutes.

Remove from heat and let cool to room temperature.

TO MAKE & ASSEMBLE SHORTCAKES: 1.

Preheat oven to 425°F.

Lightly oil a baking sheet or coat it with nonstick spray.

2.In a mixing bowl, whisk all-purpose and cake flours, 3 tablespoons sugar, baking powder, baking soda and salt.

Using a pastry blender or your fingers, cut almond paste into dry ingredients until mixture resembles fine meal.

3.In a glass measuring cup, combine 3/4 cup buttermilk, oil and vanilla.

Make a well in the dry ingredients.

Add wet ingredients and stir with a fork until just combined.

(Dough will be slightly sticky; do not overmix.)

4.Turn dough out onto a lightly floured surface.

Gently pat into a 3/4-inch-thick circle.

With a floured 3 or 3 1/2-inch cutter, cut out shortcakes and place on prepared baking sheet.

Press dough scraps together and repeat to make 8 shortcakes.

5.In a small bowl, toss almonds with remaining 2 tablespoons sugar and remaining 1 tablespoon buttermilk.

Lightly press mixture onto shortcakes.

6.Bake shortcakes for 10 to 12 minutes, or until light golden.

Transfer to a wire rack to cool slightly.

7.To serve, split shortcakes in half with a serrated knife.

Set bottoms on dessert plates.

Spoon on plum filling and mascarpone cream.

Set tops on at an angle.

Serve immediately.

Makes 8 servings.

530 calories per serving; 6 grams protein; 9 grams fat (0.

6 gram saturated fat); 73 grams carbohydrate; 4 grams alcohol; 365 mg sodium; 14 mg cholesterol; 4 grams fiber.

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