Picnic Berry Shortcakes

Name: Picnic Berry Shortcakes
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings.
Ingredients: 2 tablespoons sugar; 1/2 teaspoon cornstarch; 2 tablespoons water; 2 cups sliced fresh strawberries, divided; 1/2 teaspoon grated lime zest; 2 individual round sponge cakes; 2 cups fresh blueberries; Whipped topping, optional

TOTAL TIME: Prep: 20 min. + chilling YIELD: 4 servings.

You can make the berry sauce ahead of time and chill it. Then assemble the entire dessert right before the picnic or party. —Frieda Bliesner, McAllen, Texas

Ingredients

2 tablespoons sugar
1/2 teaspoon cornstarch
2 tablespoons water
2 cups sliced fresh strawberries, divided
1/2 teaspoon grated lime zest
2 individual round sponge cakes
2 cups fresh blueberries
Whipped topping, optional

Directions

1. In a small saucepan, mix sugar and cornstarch. Stir in water. Add 1 cup strawberries; mash mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in lime zest. Transfer to a small bowl; refrigerate, covered, until chilled.
2. Cut sponge cakes crosswise in half; trim the cakes to fit in the bottoms of 4 wide-mouth half-pint canning jars. In a small bowl, mix blueberries and remaining strawberries; spoon over cakes. Top with sauce. If desired, serve with whipped topping.

Nutrition Facts

1 serving: 124 calories, 1g fat (0 saturated fat), 10mg cholesterol, 67mg sodium, 29g carbohydrate (21g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fruit.

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