RASPBERRY-BLUEBERRY SHORTCAKES
Layers of flaky puff pastry show off the berries in a sherbet-topped shortcake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 8
Number Of Ingredients 8
Steps:
- In 1 1/2-quart saucepan, stir sugar, cornstarch and water until smooth. Add 1 cup of the blueberries. Heat to boiling; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Stir in lemon juice. Cool 15 minutes. Stir in remaining blueberries and the raspberries. Cover and refrigerate at least 1 hour but no longer than 24 hours.
- Heat oven to 400°F. Let frozen pastry sheet stand at room temperature 15 minutes. Cut pastry into 8 pieces. Place pieces on ungreased cookie sheet. Bake about 15 minutes or until puffed and golden brown. Remove from cookie sheet to wire rack; cool slightly. Split into 2 layers while warm.
- To serve, place puff pastry on individual serving plates. Fill and top with sauce. Top with small scoop of sherbet.
Nutrition Facts : Calories 275, Carbohydrate 45 g, Cholesterol 35 mg, Fat 2, Fiber 4 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 90 mg
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
April Shepherd _ Bittle
[email protected]These shortcakes look amazing! I'm definitely going to try this recipe.
Ae Vilaphonhphakdy
[email protected]I'm allergic to raspberries. Do you think I could substitute another berry, like strawberries or blackberries?
WARREN. GALLIGOS.
[email protected]I'm thinking of making these shortcakes for a party next week. Do you think they would hold up well if I made them a day ahead?
Ashley Robinson (HarleyNicole)
[email protected]These shortcakes look delicious! I can't wait to try them.
Yiga Prosper
[email protected]I'm not sure what went wrong, but my shortcakes turned out dry and crumbly. I followed the recipe exactly, so I'm not sure what happened.
Naledi Klaas
[email protected]These shortcakes were a bit too sweet for my taste, but they were still good. I think I would use less sugar next time.
Bismarck Baah
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of blueberries, but I'm so glad I did! The berries were cooked perfectly and the shortcakes were delicious. I'll definitely be making these again.
Upen Gurung
[email protected]These shortcakes are so good! The berries are perfectly tart and sweet, and the shortcakes are soft and fluffy. I highly recommend this recipe.
nelani antigua
[email protected]I've made these shortcakes twice now, and they're always a crowd-pleaser. The recipe is easy to follow, and the results are delicious.
sarjina akter
[email protected]These shortcakes were a hit with my family! The combination of raspberries and blueberries was perfect, and the shortcakes themselves were light and fluffy. I will definitely be making these again.