Lightened-up Blueberry Shortcake
This fruit and indulgent dessert is a perfect treat for summer! With less than 400 calories per serving and just 7 grams of sugar, it's a lighter take on a classic treat. This recipe is refreshing, yet not overly sweet and is a great for a summer party or cookout.
2 cups almond flour
3/4 cup coconut flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
4 ounces butter
1 cup canned coconut milk
2 lemons, zested
1/4 cup sliced almonds
1 Tbsp. honey
2 cups fresh blueberries
1/2 cup sugar substitute of choice
2 Tbsp. corn starch
8 ounces heavy cream
Set oven to 350 degrees.
In a mixing bowl combine flours, baking powder, soda, salt, lemon zest, and almonds. Add butter and mix with hands until butter becomes the size of small peas. Add coconut milk and honey. Portion dough into 10 patties on a greased baking sheet for individual servings or in a square glass baking dish for a cake shape. Bake for 17-20 minutes or until edges and top are browned.
Take cake or biscuits out when ready and allow to cool completely.
In a small sauce pot, combine blueberries, sugar, and 1/2 cup of water. Set sauce pot on a stovetop burner and turn heat to medium. Cook blueberries for 15 minutes. In a small bowl combine cornstarch with two tsp. of water and mix until incorporated and smooth. Add cornstarch slurry to sauce pot and cook mixture for another 5 minutes.
Pour heavy cream into a mixing bowl and mix with a whisk attachment, handheld beaters or a hand
whisk until cream reaches medium peaks.
Divide blueberry sauce and heavy cream among the cake pieces or biscuits and serve. Garnish with fresh mint and blueberries.
Calories: 370, Fat: 32g (saturated fat: 13g), Cholesterol: 45mg, Sodium: 178mg, Protein: 8g, Carbohydrates: 28g, Sugar: 7g, Fiber: 7g
Topping not pictured*
Make the blueberry topping with any fruit of mix of fruit you desire. Substitute peaches for a peach shortcake.