Fruity Shortcake Breakfast

30 Jun

no pics… Didn’t think to take one till we were half done and by then I was too busy eating! Yummmm!
Ok, so my sister’s Ideal Protein diet basically says she can only have fruit and bread at breakfast. With all the fruit in the house, she really, REALLY wanted strawberry shortcake. We have fond memories of when we were kids, going out and picking a boatload of berries, coming home and after processing them, having a HUGE strawberry shortcake dinner! And I don’t mean for desert, I mean we had the mother of all strawberry short cakes, and that was dinner! It was fun, silly, made friends look at us funny but smiling the whole time, it was great!
So, with two boxes of raspberries, a box of strawberries, peaches, nectarines etc in the house, and she just recently passed to this new phase of the diet when she can have fruit again after a year of no fruit, bread, or anything sugar related…. Yeah, she wanted to celebrate with strawberry shortcake! But it has to be for breakfast, lol.

Well, what I made was a bit of a twist on the classic shortcake we remembered as kids. I did make my own biscuits, and we did use Cool Whip, sort of… Lol, but there was more fruit than just raspberries, and the biscuit recipe had to be modified a bit too.
So, mom used the basic biscuit recipe in the old Betty Crocker’s Picture Cookbook, the one that’s published in a three ring binder. It’s a classic, and along with the old Joy of Cooking, our standby, especially for baking. The biscuit recipe in there calls for;

2 cups flour

2 1/2 teaspoons baking soda

1 teaspoon salt

Sift these together, then cut in-

1/4 cup shortening

Then stir in-

3/4 cup buttermilk

Bake 10-12 minutes in a 450 degree oven. 
Now this makes wonderful biscuits, but we didn’t have milk, not even sweet milk (which I am pretty sure is what mom used to use, we almost never had buttermilk in the house. I think she used regular milk with a teaspoon of lemon juice maybe?) What I did have was one of the Yogurt, Vanilla and Almond drinks from the Ideal Protein line. So since I have used almond milk in the past, I thought I would try it, if nothing else it would add a little protein to the biscuit, right? It seems to have worked! 

One note though, I misread the recipe and baked them at 400 rather than 450. They did take longer than the ten minutes, I didn’t time it properly, but I think it was closer to 15. This may need some experimenting, since many of these Ideal Protein things seem to curdle at higher temps, so dunno if that was a happy accident or what. The one thing I would do different is add a little bit more baking soda. If anything, the biscuits were a little dense. 

And a bit big, lol. I just divided the dough into quarters, rolled them into a ball and pressed them flat to 1/2 inch, for a rough round biscuit. Rustic, but with two of them in the bowl more than we really needed. Half that size would have been plenty. Oddly enough, the shake didn’t overly flavor the biscuit as much as I thought it would. It did give them a nice sweetness perfect for shortcake, but surprisingly little of the flavor of the shake, or maybe the berries and all just masked it. At any rate, these made a great base for the shortcake!
Next is the “Cool Whip”. Again in a bid to add a little protein to an otherwise rather sweet meal, I decided to fold a small 5.3 ounce tub of Tillamook Farmstyle Greek Yogurt- Key Lime into half of the 8 ounce tub of sugar free Cool Whip. Careful not to stir too much, just gently fold them together to keep it as light as you can. This gave the whipped topping a little more body, and a pleasant subtle lime bite that was perfect with the fruit. I will definitely do this again! I’ll bet any flavor will do, and the plain yogurt would be just as good.
Then for the berries… Well, I like raspberries better than strawberries, so I used both. Then when piling the berries on the biscuit, the berries kept sliding off… So I used a little of the raspberry jam I made yesterday to paint the biscuit and keep the berries from sliding off. Worked like a charm! I also used some partly mashed peaches for the same reason. The mix of peach, raspberry and strawberry was really good!
So basically, once I got the biscuits out of the oven, I placed one in the bottom of the bowl, a dollop of jam over the biscuit and a handful of berries. Top that with a big spoonful of whipped topping, a second biscuit, more jam and fruit, another big spoonful of whipped topping and top it off with some whole berries!

Whicked, decadent, and a surprisingly good breakfast, I must say! We will definitely be doing this again! The fruit may vary with the seasons (blueberries should be ripening now, later some blackberries and huckleberries would be spectacular, or canned peaches or apple pie filling in winter? Or maybe a cranberry compote…) but this may become our favorite breakfast for a special occasion, or at least when the fruit is freshest!


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