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[Obesity Discussion]

MIXED BERRY SHORTCAKES

Servings: 6
Prep time: 0:05:00
Bake/Cook time: 0:15:00

Calories: 514
Fat: 46 grams
Protein: 13 grams
Carbohydrates: 17 grams
Fiber: 7 grams
Net Carbs: 10 grams
1 cup Atkins Quick Cuisine Bake Mix

TM

1/2 cup pecan halves
3 tablespoons plus 2 teaspoons granular sugar substitute,
divided
1 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small
pieces
1 2/3 cups heavy cream, divided
1/4 cup sour cream
1 egg
3 cups mixed fresh berries, such as strawberries,
blueberries, raspberries
1. Preheat oven to 375 F. In a food processor, pulse bake
mix, pecans, 3 tablespoons of the sugar substitute and
salt until nuts are finely ground. (If you dont have a food
processor, grind the nuts in a nut or coffee grinder.) Add
the butter and pulse until its the texture of cornmeal.
2. In a liquid measuring cup or bowl, whisk 2/3 cup of the
heavy cream, sour cream and egg. Pour evenly over the
dry mixture and pulse just until combined. Chill dough
for 30 minutes.
3. Separate dough into 12 equal-sized pieces (youll need
about 3 1/2 tablespoons of dough for each piece). Pat
each piece into a disk measuring 2 1/2 to 3-inches
across. Space disks evenly on baking sheet, leaving 1
inch between biscuits to allow for spreading during the
baking process.
4. Bake shortcakes about 20 minutes, until bottoms are
golden brown. Cool on baking sheet set on a wire rack.
5. With an electric mixer on medium speed, beat remaining
cup of heavy cream with remaining 2 teaspoons sugar
substitute until soft peaks form. To assemble: Dollop 1/4
cup whipped cream on 6 six shortcakes, top with 1/2
cup berries and cover with remaining shortcakes.
These mixed berry shortcakes are the perfect ending to a meal
in summer, when berries are at their peak. The dough may be
prepared ahead of time, but for best results, bake just before
serving.

Atkins - Mixed Berry Shortcakes

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