Camper Connection

Very Berry Shortcakes

1. Center a rack in oven and preheat to 400 degrees. Line a baking sheet with parchment paper or a nonstick liner.
2. Place four, brown sugar, baking powder and nutmeg in work bowl of a food processor fitted with a steel blade. Pulse a few times to blend. Cut butter into small pieces and add to mixture. Pulse until butter is cut into pea-size pieces, about 30 seconds. Mixture should be crumbly.
3. Lightly beat egg in a small bow. Pour milk into a liquid measuring cup and add beaten egg and vanilla. With the food processor running pour liquid mixture through feed tube and process until all ingredients are mixed and dough is moist, about 30 seconds.
4. Turn dough out onto a large piece of waxed or parchment paper dusted with flour. Dust your hands with flour and shape dough into a circle or rectangle about ½ inch thick. Use a 2 ¼ inch round plain edge biscuit cutter to cut out shortcakes. Place them on lined baking sheet leaving at least 2 inches apart. Gather scraps and knead lightly. Pat into a ½ inch thick circle and proceed as above. Brush any excess flour off shortcakes. Brush top of each shortcake with milk.
5. Bake shortcakes 12 to 15 minutes, until light golden. Remove baking sheet from oven and cool completely on a rack.
6. For filling, place whipped topping in a chilled bowl. Using a wire whisk, blend in sugar until it dissolves.
7. To assemble, slice each shortcake in half horizontally. Place the bottom of shortcake on a serving plate and cover with about 2 tablespoons whipped topping. Place a mound of blueberries (about 2 tablespoons) on top of whipped topping and cover berries with another 2 tablespoons of whipped topping. Lightly place top of shortcake on top of whipped topping and berries or arrange it at an angle to the bottom of the shortcake. Scatter about a tablespoon of berries around plate. Serve immediately.

Makes 12 (3-inch) shortcakes, one shortcake equals 35 grams Carbohydrate.