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Picnic Berry Shortcakes




Source of Recipe


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Picnic Berry Shortcakes

Tasteofhome.com – e-mail
Healthy Cooking June/July 2012,
Exchanges
Yield: 4 servings.
TOTAL TIME: Prep: 20 min. + chilling


You can make the berry sauce ahead of time and chill. Then assemble the entire dessert a couple of hours before the picnic or party. —Frieda Bliesner, McAllen, Texas

Ingredients:
• 2 tablespoons sugar
• 1/2 teaspoon cornstarch
• 2 tablespoons water
• 2 cups sliced fresh strawberries, divided
• 1/2 teaspoon grated lime peel
• 2 individual round sponge cakes
• 2 cups fresh blueberries
• Whipped topping, optional

Directions:
1. In a small saucepan, mix sugar and cornstarch. Stir in water. Add 1 cup strawberries; mash mixture. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in lime peel. Transfer to a small bowl; refrigerate, covered, until chilled.

2. Cut sponge cakes crosswise in half; trim each to fit in bottoms of four wide-mouth half-pint canning jars. In a small bowl, mix blueberries and remaining strawberries; spoon over cakes. Top with sauce. If desired, serve with whipped topping.

1 dessert (calculated without whipped topping) equals 124 calories, 1 g fat (trace saturated fat), 10 mg cholesterol, 67 mg sodium, 29 g carbohydrate, 3 g fiber, 2 g protein. ++++ Diabetic Exchanges: 1 starch, 1 fruit.