Gingered Shortcake Bites

By sandiB2010

Ingredients

• Nonstick cooking spray
• 1 cup all-purpose flour
• 2 tablespoons packed brown sugar or brown sugar substitute* equivalent to 2 tablespoons brown sugar
• 1 1/2 teaspoons finely snipped crystallized ginger or 1/2 teaspoon ground ginger
• 1 teaspoon baking powder
• 1/8 teaspoon baking soda
• 2 tablespoons butter
• 1/2 cup buttermilk or sour milk**
• 3/4 cup frozen fat-free whipped dessert topping, thawed
• 1/4 cup fat-free dairy sour cream
• 1/4 teaspoon ground ginger
• 1 cup fresh chopped strawberries and/or small blueberries
• Finely snipped crystallized ginger (optional)

Details

Servings 12
Adapted from diabeticlivingonline.com

Preparation

Step 1

1.
Preheat oven to 450 degrees F. Lightly coat a baking sheet with nonstick cooking spray; set aside. In a medium bowl, combine flour, brown sugar, the 1-1/2 teaspoons crystallized ginger or 1/2 teaspoon ground ginger, baking powder, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture. Add buttermilk all at once. Using a fork, stir just until moistened.

2.
Drop dough by slightly rounded tablespoons into 12 mounds on the prepared baking sheet. Bake for 8 to 10 minutes or until lightly golden and a toothpick inserted into centers comes out clean. Cool on a wire rack.

3.
In a medium bowl, combine whipped topping, sour cream, and the 1/4 teaspoon ground ginger. Set aside 1/3 cup of the topping mixture. Fold the berries into remaining topping mixture.

4.
Split shortcakes in half horizontally. Spoon berry mixture on shortcake bottoms. Add tops; dollop with reserved topping mixture. If desired, garnish with additional snipped crystallized ginger. Makes 12 bites.

*Sugar Substitutes:
5.
Choose from Sweet 'N Low® Brown or Sugar Twin® Granulated Brown. Follow package directions to use product amount equivalent to 2 tablespoons brown sugar.Per serving with SUBSTITUTE: The same as above, except 75 cal., 64 mg sodium, 11 g carbo.