Berry Ginger Shortcakes

    3 cups fresh berries (sliced strawberries, blueberries, raspberries, and/or blackberries)
    2 tablespoons finely chopped crystallized ginger
    1 2/3 cups all-purpose flour
    1 tablespoon sugar
    2 teaspoons baking powder
    1/4 teaspoon baking soda
    3 tablespoons butter or margarine
    1/2 cup buttermilk
    1/4 cup refrigerated or frozen egg product, thawed or 1 egg
    Nonstick cooking spray
    1/2 of an 8-ounce container frozen fat-free whipped dessert topping, thawed
    1/4 cup fat-free dairy sour cream

1. In a small bowl combine the berries and the crystallized ginger. Set aside.

2. Meanwhile, prepare shortcakes. For shortcakes, in a medium bowl stir together flour, sugar, baking powder,
and baking soda. Using a pastry blender, cut in butter or margarine until the mixture resembles coarse crumbs.
Combine buttermilk and egg product or egg. Add to the flour mixture all at once, stirring just until mixture is
moistened. Lightly coat a baking sheet with cooking spray; set aside. On a lightly floured surface pat the dough
to 1/2-inch thickness. Cut the dough with a floured 2-1/2-inch star-shaped or heart-shaped cookie cutter or a
round biscuit cutter, rerolling scraps as necessary. Place shortcakes on prepared baking sheet. Bake in a 425F
oven for 8 to 10 minutes or until golden. Cool the shortcakes slightly on a wire rack.

3. To serve, in a small bowl combine the whipped topping and sour cream. Split shortcakes in half. Place bottoms
on dessert plates. Divide the berry mixture among bottoms. Top each with some of the whipped topping mixture.
Replace the shortcake tops. Makes 10 servings.

Nutrition facts per serving:
calories: 166
total fat: 4g
saturated fat: 2g
cholesterol: 10mg
sodium: 176mg
carbohydrate: 28g
fiber: 2g
protein: 4g
vitamin C: 23%
calcium: 9%
iron: 11%
starch: 1diabetic exchange
fruit: 1diabetic exchange
fat: .5diabetic exchange