Mixed Berry Shortcake 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 Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Mixed Berry Shortcake cont. 8 whole strawberries, halved 1/2 cup reduced-fat whipped topping 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 remaining sugar. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until a soft dough forms. Pat gently into a 9-in. Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008

Mixed Berry Shortcake 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. Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008