Una Deliciosa y Sana Receta de Frutillas y Arandanos

End Your Meal with a Berry Boost
Looking for new ways to incorporate fresh fruit into your diet? Make it the centerpiece of your dessert plate. Bright strawberries and blueberries are rich in fiber and vitamin C and add a natural sweetness to this dish while providing cancer-fighting phytochemicals. In addition, replacing some of the butter with canola oil in the biscuit dough removes most of the unhealthy saturated fat, while ensuring a flaky finished product.

Shortcake Biscuits with Berries
Cooking spray3 cups sliced strawberries1 pint blueberries1/4 cup orange juice4 Tbsp. sugar, divided 1 1/2 cups unbleached white flour1/2 cup whole-wheat or whole-wheat pastry flour1/2 tsp. salt4 tsp. baking powder2 Tbsp. butter, softened4 Tbsp. canola oil1 cup nonfat free milk1 1/2 cups low fat vanilla yogurt (optional)
Preheat oven to 425 degrees. Spray a nonstick cookie sheet with cooking spray. Set aside.
Combine berries in a bowl and mix in orange juice and 1 Tbsp. sugar. Set aside 15-30 minutes.
In a medium bowl, mix together the remaining sugar, flours, salt and baking powder. Use a pastry blender or a fork to cut the butter and oil into the flour mixture until it resembles coarse meal. Add the milk. 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 of the biscuit on berries. Top with more berries and juice. Place remaining berries around each biscuit. Garnish with yogurt, if using, and serve.
Makes 8 servings.
Per serving: 260 calories, 9 g fat (2 g saturated fat), 38 g carbohydrate, 5 g protein, 3 g dietary fiber, 410 mg sodium.
Publicado por www.aicr.org