How many of you sift though magazines eyeing those luscious looking recipes? It seems I discover the best finds when I am in the doctors office waiting room. I keep a moleskin journal in my purse, but if it is a long involved recipe that I don’t want to rewrite, I just asked the office clerk to run me a copy! They are very willing!
Today, I was at my daughter-in-law, Megans, watching her children for a short while. She always has interesting food and fitness magazines laying around. I found a recipe I couldn’t get out of my mind, and I knew she wouldn’t mind if I just ripped out the entire page. I will return it you Megs!
I had fresh strawberries, raspberries and blueberries in my fridge needing attention. I sliced them in a bowl and added the juice of one lime and 1 T. sugar.
For the filling, I again used what was needing attention in the fridge, banana pudding and lo-fat cream cheese. I beat them together and added 1/2 t. lime zest.
These are the ingredients for the shortcake:
1/2 c. regular oats
1 c. flour (I used spelt flour)
1/2 c. whole wheat flour
1/4 c. packed brown sugar
2 t. baking powder
1/2 t. salt
1/4 t. soda
3/4 c. buttermilk
3 T. light olive oil
1 egg or equivalent subsitute
Place oats in blender and blend until finely ground. In mixing bowl whisk dry ingredients. In a separate bowl blend wet ingredients. Mix both mixtures together. Spoon into sprayed muffins tins. Bake at 400 degrees for 12-15 minutes. To serve, split shortcakes, top with filling and berries.
Do you think Ron liked this dessert?
Wow, that looks amazing. I’d never heard of doing shortcake with biscuits until I went to visit my husband’s family out East, and never really made it that way myself. He’ll have you to thank if he gets some
. See you soon!