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Mixed Berry Shortcake

This fruit-filled summer dessert looks so pretty served in parfait glasses. Strawberries, blueberries and a cool custard sauce are layered between tender cubes of homemade shortcake. Our Test Kitchen came up with the berry delicious treat.

8 ServingsPrep: 25 min. Bake: 15 min.

Ingredients

1/2 cup plus 1/3 cup sugar, divided
3 tablespoons cornstarch
2-3/4 cups fat-free milk
2 egg yolks, lightly beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons cold butter
2/3 cup buttermilk
4 cups sliced fresh strawberries
4 cups fresh blueberries
8 whole strawberries, halved
1/2 cup reduced-fat whipped topping

Directions

In a heavy saucepan, combine 1/2 cup sugar and cornstarch. Stir in
milk until blended. Bring to a boil over medium-low heat; cook and
stir for 1-2 minutes or until thickened. Remove from the heat. Stir
a small amount into egg yolks; return all to the pan, stirring
constantly. Remove from the heat; stir in vanilla. transfer to a
bowl; press a piece of plastic wrap on top of custard. Refrigerate.
In a bowl, combine the flour, baking powder, baking soda, salt and

2 of 2

Mixed Berry Shortcake (continued)

Directions (continued)

remaining sugar. Cut in butter until mixture resembles coarse
crumbs. Stir in buttermilk until a soft dough forms. Pat gently into
a 9-in. square baking pan coated with cooking spray. Bake at
400° for 15-20 minutes or until lightly browned. Cool on a wire
rack.
Cut shortcake into 3/4-in. cubes. In parfait glasses, alternate
layers of shortcake, custard, sliced strawberries and blueberries.
Garnish with halved strawberries and a dollop of whipped topping.
Yield: 8 servings.

Nutrition Facts: One parfait equals 382 calories, 12 g fat (6 g saturated fat), 77 mg cholesterol, 290 mg sodium, 66 g carbohydrate, 5 g fiber, 6 g protein.