Berry-cherry-banana Shortcake

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• butter-flavored cooking spray
• 3/4 cup all-purpose flour
• 3 tablespoons all-purpose flour
• 1/2 cup whole wheat pastry flour
• 1 teaspoon granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 3 tablespoons cold light stick butter, cut into pieces (do not use tub butter)
• 2/3 cup low-fat buttermilk
• 1 large egg
• 1 cup fresh blueberries
• 1 cup fresh strawberries, sliced
• 1 cup fresh sweet cherries, pitted and halved
• 1 cup banana, sliced
• 1 1/2 cups fat-free whipped topping (i use homemade) or 1 1/2 cups prepared whipped cream (i use homemade)

Recipe

• 1 preheat oven to 400 degrees.
• 2 lightly mist 11-inch-by-7-inch glass baking dish with spray.
• 3 combine flours, sugar, baking powder, salt and baking soda with pastry blender or fork.
• 4 cut in the butter until crumbly.
• 5 add buttermilk.
• 6 stir with a fork until sticky.
• 7 on a lightly floured surface with lightly floured hands, knead dough gently, adding as little flour as possible, until a ball forms.
• 8 pat into a 1/2-inch thick rectangle.
• 9 using a floured 3-inch round biscuit cutter, cut out 6 biscuits.
• 10 transfer to the prepared dish, placing about 3/4-inch apart.
• 11 beat egg with 1 t water and lightly brush on to the top of each biscuit.
• 12 bake 13-15 minutes, or until lightly golden on top.
• 13 cool on rack 3 minutes.
• 14 cut biscuits in half horizontally, placing bottom halves on dessert plates; layer evenly with fruit.
• 15 top each with 1/4 cup whipped topping or whipped cream and a biscuit top.
• 16 serve immediately.