Have your cake and eat it, too

April 24, 1991

Fresh Fruit Shortcake is a fat-free white cake. For an everyday treat, sprinkle the cake with confectioners' sugar.

Fat-free Shortcake

Non-stick vegetable cooking spray

1 cup flour

2/3 cup sugar

1/3 cup cornstarch

2 teaspoons baking powder

1/2 teaspoon salt

2 egg whites

2/3 cup skim milk

1/3 cup light corn syrup

1 teaspoon vanilla

1 pint strawberries, hulled and sliced

3 medium oranges, peeled and sectioned

Confectioners' sugar

Apricot-Orange Sauce

Spray a nine-inch square baking pan with non-stick cooking spray. In a large bowl combine flour, sugar, cornstarch, baking powder and salt. In a medium bowl mix egg whites, milk, corn syrup and vanilla. Add to flour mixture; stir until smooth. Pour into the prepared pan. Bake in 350-degree oven 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool.

Using a 2 1/2 -inch biscuit cutter, cut cooled cake into nine rounds. Slice each in half horizontally. Place bottom halves on dessert plates; top with strawberries, oranges and remaining cake halves. Sprinkle with confectioners' sugar. Spoon about three tablespoons Apricot-Orange Sauce around cake. Serves nine.

Apricot-Orange Sauce

In a blender or food processor, blend one 15-ounce can drained apricot halves, 1/3 -cup light corn syrup and 1/3 -cup orange juice until smooth. Makes 1 3/4 cups.

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