Berry compote with ginger shortcakes - country living

6 servings

Ingredients

Quantity Ingredient
1⅓ cup Unsifted cake flour
2 teaspoons Baking powder
¼ teaspoon Baking soda
¼ teaspoon Salt
¼ cup Butter-flavor vegetable shortening
⅓ cup Sugar
1 large Egg
⅓ cup C plain nonfat yogurt
⅓ cup Skim milk
1 tablespoon Grated, peeled fresh gingerroot
1 teaspoon Vanilla extract
Orange Cream (recipe follows)
Glaze (recipe follows)
Berry Compote (recipe follows)
Fresh mint sprigs

Directions

1. Generously grease six 3½-inch shortcake-pan cups (see Note) with vegetable shortening; set aside. Heat oven to 350'F. In medium-size bowl, combine flour, baking powder, baking soda, and salt.

2. In large bowl, with electric mixer on medium speed, beat shortening and sugar until fluffy. Add egg and yogurt and beat until smooth. Reduce mixer speed to low. Add flour mixture alternately with milk, beating well after each addition. Beat in ginger and vanilla until well mixed. Divide batter among greased cups.

3. Bake 12 to 15 minutes or until cake springs back when lightly touched. Cool cakes in cups on wire rack 5 minutes. Remove cakes from cups and cool completely on wire racks.

4. Meanwhile, prepare Orange Cream, Glaze, and Berry Compote. Place cakes on serving plate; brush with Glaze. Divide Berry Compote among cakes and garnish with mint. Pass Orange Cream to serve with shortcakes.

Orange Cream: In 2-quart saucepan, combine ¼ C sugar and 2 t cornstarch. Gradually stir in ¾ C skim milk. Cook over medium-low heat, stirring constantly, until mixture thickens and boils. Beat 1 large egg yolk in small bowl; stir in one-fourth of hot milk mixture; return all back to saucepan. Cook 1 minute longer. Remove mixture from heat. Stir in 1 T finely grated orange rind and ½ t orange extract. Cover and refrigerate until cold. In small bowl, with electric mixer on high speed, beat ½ C heavy cream until stiff peaks form. Fold cream into cooled orange mixture; spoon into serving bowl. Cover and refrigerate until ready to serve, Glaze: In 1-quart saucepan, heat ½ C apricot preserves and 1 T or- ange juice to boiling over medium heat, stirring constantly. Remove from heat and strain into bowl, discarding fruit particles. Cool to room temperature.

Berry Compote: In medium-size bowl, gently toss 1 ½ C fresh blueberries, 1 C sliced fresh strawberries, ½ C red raspberries, 2 T sugar, and 1 T orange liqueur or juice until mixed.

Note: To order the shortcake pan, write Wilton Industries, Inc., 2240 W. 75th St., Woodridge, 111. 60517, or call (800) 772-7111.

Nutrition information per serving with Orange Cream, Glaze, and Berry Compote protein: 7 grams; fat: 19 grams; carbohydrate: 76 grams; fiber: 3 grams; sodium: 291 milligrams; cholester 97 milligrams; calories: 489.

Country Living/July/94 Scanned & fixed by DP & GG

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