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Raspberry-Blueberry Shortcakes

Layers of flaky puff pastry show off the berries in a sherbet-topped shortcake.

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  • Prep Time 30 min
  • Total Time 2 hr 0 min
  • Servings 8

Ingredients

1/3
cup sugar
2
teaspoons cornstarch
1/3
cup water
2
cups fresh or frozen blueberries
1
tablespoon lemon juice
2
cups raspberries
1
sheet frozen puff pastry (from 17.3-ounce package)
1
pint (2 cups) lemon sherbet or sorbet

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LOCATION

Directions

  • 1 In 1 1/2-quart saucepan, stir sugar, cornstarch and water until smooth. Add 1 cup of the blueberries. Heat to boiling; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Stir in lemon juice. Cool 15 minutes. Stir in remaining blueberries and the raspberries. Cover and refrigerate at least 1 hour but no longer than 24 hours.
  • 2 Heat oven to 400ºF. Let frozen pastry sheet stand at room temperature 15 minutes. Cut pastry into 8 pieces. Place pieces on ungreased cookie sheet. Bake about 15 minutes or until puffed and golden brown. Remove from cookie sheet to wire rack; cool slightly. Split into 2 layers while warm.
  • 3 To serve, place puff pastry on individual serving plates. Fill and top with sauce. Top with small scoop of sherbet.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
275
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
4g,
4%
),
Cholesterol
35mg
35%;
Sodium
90mg
90%;
Total Carbohydrate
45g
45%
(Dietary Fiber
4g
4%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
24%;
Calcium
4%;
Iron
8%;
Exchanges:
1 Starch; 2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
 
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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