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Triple Berry Angel Food Shortcakes

Diet.Chef's picture
Ingredients
  Fresh blackberries 2 Cup (32 tbs)
  Sliced fresh strawberries 2 Cup (32 tbs)
  Fresh blueberries 1 Cup (16 tbs)
  Sugar 3 Tablespoon
  Non-fat sour cream 3⁄4 Cup (12 tbs)
  Plain non-fat yogurt 1⁄4 Cup (4 tbs)
  Sugar 2 Tablespoon
  Vegetable cooking spray 1
  Sugar 1 Tablespoon
  Egg whites 5
  Cream of tartar 3⁄4 Teaspoon
  Sugar 6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
  Fresh lemon juice 1 Teaspoon
  Almond extract 1⁄2 Teaspoon
  Vanilla extract 1⁄2 Teaspoon
  Sifted cake flour 1⁄2 Cup (8 tbs)
Directions

Combine first 4 ingredients in a medium bowl; toss gently.
Cover and chill thoroughly.
Combine sour cream, yogurt, and 2 tablespoons sugar in a small bowl.
Cover and chill thoroughly.
Coat bottom and sides of 10 individual (1/2 cup) ovenproof molds or souffle dishes with cooking spray.Sprinkle evenly with 1 tablespoon sugar, carefully shaking to coat bottom and sides of each mold.
Place on a large baking sheet, and set aside.
Beat egg whites in a large bowl at high speed of an electric mixer until foamy.
Add cream of tartar, and beat until soft peaks form.
Gradually add 1/4 cup plus 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form.
Sprinkle lemon juice and flavorings over egg whites, and gently fold in.
Combine flour and 2 tablespoons sugar in a small bowl; stir well.
Sift flour mixture over egg white mixture; gently fold in.
Spoon batter into prepared molds.
Bake at 300° for 30 to 33 minutes or until lightly browned and top springs back when lightly touched.
Remove from molds, and let cool on a wire rack.
To serve, place cakes on individual dessert plates.
Spoon blackberry mixture evenly over each cake.
Dollop each serving with sour cream mixture, and serve immediately.

Recipe Summary

Method: 
Baked
Dish: 
Cake

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