2 c All-Purpose Flour
1/4 c Sugar
2 ts Baking Powder
1/4 ts Baking Soda
1/4 ts Salt
3 tb Chilled Stick Margarine;
-Plus
1 ts Chilled Stick Margarine; Cut
-Into Pieces
3/4 c Low-Fat Buttermilk
1 Egg White; Lightly Beaten
1 1/2 ts Granulated Sugar
1/2 c Frozen Reduced-Calorie
-Whipped Topping; Thawed
-STRAWBERRY TOPPING-
4 c Sliced Strawberries
1 tb Sugar
1/4 c Red Currant Jelly
2 tb Water
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 moist. 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? 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.
Strawberry Topping: Combine strawberries and sugar; let stand 30 minutes.
Combine jelly and water in a small saucepan; place over low heat. Cook,
stirring until jelly melts. Remove from heat; stir in strawberry mixture.
Spoon mixture into bowl; cover and chill.
Yields
8 servings