Shortcake Biscuits with Berries

Ingredients:

• Canola oil spray
• 1 1/2 cups unbleached white flour
• 1/2 cup whole wheat or whole-wheat pastry flour
• 1/2 tsp salt
• 4 tsp baking powder
• 3 to 4 tbsp sugar for biscuits, plus more for the berries, according to taste
• 2 tbsp butter, softened
• 4 tbsp canola oil
• 1 cup fat-free (skim) milk
• 1 lb fresh strawberries
• 1 pt fresh blueberries or 2 cups frozen
• 1/4 cup orange juice

Directions:

• Preheat oven to 425 degrees. Spray a nonstick cookie sheet with oil spray. Set aside
• Hull strawberries and slice into a bowl. Add fresh blueberries, if using. Mix in orange juice and sugar to taste. Set aside 30-60 minutes. (If using frozen blueberries that are defrosted, stir in just before assembling shortcakes).
• In a medium bowl, mix together the flour, salt, baking powder and sugar. Use a pastry blender of a fork to cut the butter and oil into the flour mixture until it resembles coarse meal. Add the milk all at once. Stir until it is just incorporated and there are no lumps.
• Form 8 biscuits by dropping well-rounded quarter cups onto the cookie sheet. Bake 15 to 20 minutes or until biscuits are done. (Use a toothpick to test center) Cool on a wire rack.
• Use a serrated knife to gently slice off the top third of each biscuit. Top with some berries and juice. Lay the top third of the biscuit on berries. Top with more berries and juice. Place remaining berries around each biscuit. Garnish with frozen yogurt, if using and serve.

Makes 8 Servings.

Nutritional Information:

• Fat: 7.2 g
• Carbohydrates: 43.9g
• Calories: 253.6
• Protein: 5.3g