Summertime classics

Published 5:53 pm Thursday, August 9, 2012

Lemon-Berry Shortcake

Prep: 30 min.

Bake: 20 min. + cooling

Yield: 8 Servings

1-1/3 cups all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 egg

2/3 cup buttermilk

1/4 cup butter, melted

1 tablespoon lemon juice

1 teaspoon grated lemon peel

1 teaspoon vanilla extract

1 cup sliced fresh strawberries


1-1/2 cups sliced fresh strawberries

1 tablespoon lemon juice

1 teaspoon sugar

2 cups reduced-fat whipped topping

In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the egg, buttermilk, butter, lemon juice, lemon peel and vanilla. Stir into dry ingredients just until moistened. Fold in strawberries. Pour into a greased and floured 9-in. round baking pan.

Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

For topping, in a large bowl, combine the strawberries, lemon juice and sugar. Cover and refrigerate until serving. Spread whipped topping over cake. Drain strawberries; arrange over top. Yield: 8 servings.Nutritional Facts 1 slice equals 252 calories, 9 g fat (6 g saturated fat), 42 mg cholesterol, 245 mg sodium, 40 g carbohydrate, 2 g fiber, 4 g protein.


Mojito Marinated Fruit

    Prep: 20 min. + chilling

    Yield: 10 Servings

      2/3 cup sugar

    1/3 cup water

    1/2 cup light rum

    2 tablespoons lime juice

    1 teaspoon grated lime peel

    2 cups each cantaloupe, honeydew      and seedless watermelon balls

    2 cups cubed fresh pineapple

    3 mint sprigs

    Additional mint sprigs, optional

    In a small saucepan, combine sugar and water. Cook and stir over medium heat until sugar is dissolved. Remove from the heat. Stir in the rum, lime juice and peel. Cool.

    In a large bowl, combine the melon, pineapple and mint. Add marinade; toss to coat. Cover and refrigerate overnight.

    Discard mint. Spoon fruit with syrup into serving cups. Garnish with additional mint if desired. Yield: 10 servings.

Nutritional Facts 3/4 cup equals 128 calories, trace fat (trace saturated fat), 0 cholesterol, 8 mg sodium, 26 g carbohydrate, 1 g fiber, 1 g protein.