Breakfast shortcakes - recipes

Sunset, August, 1990

Breakfast shortcakes Dessert for breakfast? The answer is yes, with these breakfast shortcakes. You just dress up a traditional breakfast favorite--biscuits--to create the shortcakes. Then you fill each shortcake with generous amounts of fresh fruit, and yogurt or spiced cottage cheese instead of the usual whipped cream or custard.

Bran Shortcake

with Berries and Yogurt

1 cup bran-flake cereal 3 tablespoons milk 1/2 cup all-purpose flour 1/2 cup whole-wheat flour About 1/2 cup sugar 1 tablespoon grated orange peel 2 teaspoons baking powder 1 teaspoon ground cinnamon 3 tablespoons butter or margarine 2 large eggs, beaten to blend 3 cups mixed berries (2 or more kinds, including sliced strawberries, raspberries, blueberries, or blackberries) 2 cups unflavored or fruit-flavor nonfat or low-fat yogurt

In a small bowl, stir bran flakes with milk; set aside to soften. In another bowl, mix together all-purpose flour, whole-wheat flour, 3 tablespoons sugar, orange peel, baking powder, and cinnamon. With a pastry blender or young fingers, cut or rub in butter until mixture is texture of coarse meal. Add bran mixture and eggs; stir just to moisten evenly.

On a greased 10- by 15-inch baking sheet, pat dough into an even 6-inch-diameter round. With a floured knife, lightly score top of round into 6 wedges, making cuts no more than 1/4 inch deep.

Bake in a 400[degrees] oven until shortcake is lightly browned, 15 to 20 minutes. Transfer to a rack to cool until warm. If made ahead, cool completely, wrap airtight, and store at room temperature up until next day. To reheat, wrap in foil and bake in a 350[degrees] oven until warm, about 10 minutes.

With a long, serrated knife, carefully split shortcake in half horizontally. Place bottom half on a serving platter. In a bowl, mix together 2 cups berries, yogurt, and sugar to taste (omit sugar if yogurt is flavored). Spoon mixture onto shortcake base; setr top on fruit. Cut shortcake into wedges, following the scored lines. Serve with remaining berries and sugar, if desired. Makes 6 servings.

Per serving: 309 cal.; 10 g protein; 8.5 g fat; 50 g carbo.; 344 mg sodium; 89 mg chol.

Peaches-and-Cream

Breakfast Shortcake

About 1 cup all-purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 3 tablespoons butter or margarine 1/3 cup buttermilk 1 cup low-fat cottage cheese At least 3 tablespoons honey 1/8 teaspoon ground nutmeg 2 large (about 1 lb. total) firm-ripe peaches, peeled, pitted, and thinly sliced

In a bowl, stir together 1 cup flour, baking powder, and baking soda. With a pastry blender or your fingers, cut or rub in butter until mixture is texture of coarse meal. Add buttermilk and stir only enough to moisten evenly.

Knead the dough on a lightly floured board until it is smooth, about 1 minute. Divide the dough into fourths. On an ungreased 10- by 15-inch baking sheet, pat each portion into a round about 3 inches in diameter.

Bake rounds in a 450[degrees] oven until lightly browned, about 15 minutes. Transfer to a rack and let stand until warm. If made ahead, cool completely, wrap airtight, and store at room temperature up until next day. To reheat, wrap in foil and bake in a 350[degrees] oven until warm, 5 to 10 minutes.

Whirl cottage cheese, 3 tablespoons honey, and nutmeg in a blender or food processor until smooth.

Using your fingers or a knife, split each shortcake in half horizontally. Set the bottom halves on 4 plates. Spoon 1/4 of the cottage cheese mixture and 1/4 of the peaches onto each base; set tops on shortcakes. Offer additional honey to add to taste. Makes 4 servings.

Per serving: 326 cal.; 12 g protein; 9.8 g fat; 49 g carbo.; 604 mg sodium; 26 mg chol.