Low Fat Cornmeal-pecan Shortcakes With Lemon Curd & Blueberries Recipe

Ingredients

***BLUEBERRY FILLING***

4 cups fresh blueberries

1/2 cup water

1/3 cup granulated sugar

1 teaspoon pure vanilla extract

***SHORTCAKES***

1 cup all-purpose flour

1 cup yellow cornmeal

-- preferably stone-ground

1/4 cup granulated sugar, plus 1 tablespoon

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup reduced-fat cream cheese

3/4 cup buttermilk, plus 2 tablespoons

1 tablespoon canola oil

1 teaspoon pure vanilla extract

2 tablespoons chopped pecans

lemon curd

-- see recipe

Method

TO MAKE BLUEBERRY FILLING: In a saucepan, combine 2 cups blueberries, water and sugar.

Bring to a boil over medium heat.

Cook, stirring, until berries soften into a sauce, 3 to 5 minutes.

Remove from heat and stir in remaining 2 cups blueberries and vanilla.

Set aside.

(The filling will keep, covered, in the refrigerator for up to 1 day.)

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 flour, cornmeal, 1/4 cup sugar, baking powder, baking soda and salt.

Using a pastry blender or your fingers, cut cream cheese into dry ingredients until mixture resembles coarse 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 knife, cut dough into 8 triangles; place on prepared baking sheet.

5.In a small bowl, combine pecans and remaining 1 tablespoon sugar.

Brush shortcake tops with remaining 2 tablespoons buttermilk and sprinkle with pecan mixture.

6.Bake shortcakes for 10 to 12 minutes, or until 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 blueberry filling and lemon curd.

Set tops on at an angle.

Serve immediately.

Makes 8 servings.

380 calories per serving; 7 grams protein; 9 grams fat (3.

2 grams saturated fat); 72 grams carbohydrate; 445 mg sodium; 38 mg cholesterol; 5 grams fiber.

Cooks Comments and Tips