Peach and plum shortcakeReviewed by our expert panel
(at time of publication)
- 2 cups flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground ginger (optional)
- 3 tablespoons sugar
- 5 tablespoons reduced-fat spread
- ½ cup trim milk
- 2 x 150g tubs vanilla fromage frais
- 2 peaches, peeled, stonepitXs removed, sliced
- 2 plums, stonepitXs removed, sliced
1 Preheat oven to 190°C. Lightly grease a 24-26cm cake tin.
2 In a large bowl, mix dry ingredients. Rub in spread to form breadcrumbs. Stir in milk until just blended. Using your hands, form into a soft dough.
3 Place dough in the base of prepared pan and spread to cover base. Bake for 15 minutes until lightly golden.
4 Cool slightly. Cut shortcake into 16 slices.
5 Sandwich (and then top) shortcake pieces with fromage frais and fruit. Garnish with mint.
Do not assemble the shortcake more than an hour before serving.
Nutrition Info (per serve)
Total fat 5g
–Saturated fat 1g
Dietary fibre 2g
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