GINGER
SHORTCAKES WITH MANGOES AND STRAWBERRIES
2 cups
all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into pieces
1/3 cup roughly chopped crystallized ginger
3/4 cup buttermilk
1 egg, lightly beaten
2 large, ripe mangoes, peeled and cut into cubes
1/2 pound strawberries, stemmed and sliced
8 ounces low fat vanilla yogurt, stirred to make smooth
In the bowl of
a food processor, pulse the flour, sugar, baking powder, baking soda,
and salt to mix. Add the butter pieces and pulse until the mixture
resembles coarse meal. Transfer to a mixing bowl and stir in the
crystallized ginger. Make a well in the center and pour in the
buttermilk and egg; mix with a fork just until mixture is moistened
(do not overwork dough).
With a 1/3 cup
measure, scoop dough from bowl and drop onto baking sheet, setting 2
inches apart (do not flatten dough). You should have 6 portions. Bake
until golden brown, about 20 minutes, switching pan positions halfway
through. Remove from oven and transfer with a spatula to baking racks
to cool. (Shortcakes can be made ahead and stored in an airtight
container for up to 3 days.)
To serve, mix
together mangoes and strawberries in a bowl. Split each shortcake with
a serrated knife. Place bottom halves on each of 6 plates. Top evenly
with mangoes and strawberries. Dollop with equal amounts of yogurt,
then top with remaining halves of shortcakes. Serve immediately.
Yield: 6 shortcakes
Prep Time: 15 minutes
Cooking Time: 30 minutes
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