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Lo-Fat Cornmeal-Pecan Shortcakes W/Lemon Curd & Blueberries

Lo-Fat Cornmeal-Pecan Shortcakes W/Lemon Curd & Blueb recipe image
These low-fat shortcakes feature a tender cornmeal crust studded with pecans. They are served warm with a sweet-tart blueberry compote and zesty lemon curd. A refreshing and satisfying dessert that balances richness with lightness.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 350
Dietary: Vegetarian
Description
These low-fat shortcakes feature a tender cornmeal crust studded with pecans. They are served warm with a sweet-tart blueberry compote and zesty lemon curd. A refreshing and satisfying dessert that balances richness with lightness.
Ingredients
  • BLUEBERRY FILLING
  • 4 cup Fresh blueberries
  • 1/2 cup Water
  • 1/3 cup Granulated sugar
  • 1 teaspoon Pure vanilla extract
  • SHORTCAKES
  • 1 cup All-purpose flour
  • 1 cup Yellow cornmeal, preferably stone-ground
  • 1/4 cup Granulated sugar, plus 1 tablespoon
  • 2 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1/4 cup Reduced-fat cream cheese
  • 3/4 cup Buttermilk, plus 2 tablespoons
  • 1 tablespoon Canola oil
  • 1 teaspoon Pure vanilla extract
  • 2 tablespoon Chopped pecans
  • Lemon curd, see recipe
Directions
  1. 1
    In a saucepan, combine 2 cups blueberries, water and sugar. Bring to a boil over medium heat. Cook, stirring, until berries soften into a sauce, 3 to 5 minutes. Remove from heat and stir in remaining 2 cups blueberries and vanilla. Set aside.
  2. 2
    Preheat oven to 425F. Lightly oil a baking sheet or coat it with nonstick spray.
  3. 3
    In a mixing bowl, whisk flour, cornmeal, 1/4 cup sugar, baking powder, baking soda and salt. Using a pastry blender or your fingers, cut cream cheese into dry ingredients until mixture resembles coarse meal.
  4. 4
    In a glass measuring cup, combine 3/4 cup buttermilk, oil and vanilla. Make a well in the dry ingredients. Add wet ingredients and stir with a fork until just combined. (Dough will be slightly sticky; do not overmix.)
  5. 5
    Turn dough out onto a lightly floured surface. Gently pat into a 3/4-inch-thick circle. With a floured knife, cut dough into 8 triangles; place on prepared baking sheet.
  6. 6
    In a small bowl, combine pecans and remaining 1 tablespoon sugar. Brush shortcake tops with remaining 2 tablespoons buttermilk and sprinkle with pecan mixture.
  7. 7
    Bake shortcakes for 10 to 12 minutes, or until golden. Transfer to a wire rack to cool slightly.
  8. 8
    To serve, split shortcakes in half with a serrated knife. Set bottoms on dessert plates. Spoon on blueberry filling and lemon curd. Set tops on at an angle. Serve immediately.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 350kcal
% Daily Value *
Total Fat 12g19%
Saturated Fat 3g15%
Cholesterol 15mg5%
Sodium 450mg19%
Total Carbohydrate 55g19%
Dietary Fiber 3g12%
Sugars 25g
Protein 7g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: shortcakes, cornmeal, pecans, blueberries, lemon curd, dessert, low-fat, american, baking, buttermilk, cream cheese, vanilla, summer, fresh fruit
Read it online: https://www.chefs-mate.com/recipe/lo-fat-cornmeal-pecan-shortcakes-w-lemon-curd-blueb/