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    Strawberry Shortcake


    Source of Recipe


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    2 cups all-purpose flour
    1/4 cup sugar
    2 teaspoons baking powder
    1/4 teaspoon baking soda
    1/4 teaspoon salt
    3 tablespoons plus 1 teaspoon chilled margarine, cut into small pieces
    3/4 cup 1% low-fat buttermilk
    1 egg white, lightly beaten
    1 1/2 teaspoons turbinado or granulated sugar

    1/2 cup thawed reduced-calorie frozen whipped topping
    Fresh strawberries (optional)

    Combine first 5 ingredients in a bowl; cut in margarine with a
    pastry blender until mixture resembles coarse meal. Add buttermilk;
    stir just until dry ingredients are moistened.

    Turn dough out onto a heavily floured surface. Knead dough 5 or 6
    times. Roll dough to 1/2-inch thickness; cut with a 3-inch biscuit
    cutter. Place on a baking sheet, and brush with egg white; sprinkle
    with sugar.

    Bake at 450 degrees for 12 minutes or until golden. Split biscuits;
    place bottom halves of biscuits on individual plates. Spoon 1/2
    cup Strawberry Topping over each biscuit half; top with remaining
    half. Spoon 1 tablespoon whipped topping over each shortcake.
    Garnish with fresh strawberries, if desired. Yield: 8 servings
    (serving size: 1 shortcake).


 

 

 


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