Ambrosia Shortcakes

Name: Ambrosia Shortcakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 1 teaspoons baking soda; 59 milliliters chilled butter, cut into small pieces; 0 teaspoons cornstarch; 1 large egg white, lightly beaten; 79 milliliters fat-free buttermilk; 255 grams cups all-purpose flour (about; 710 milliliters navel orange sections (about 2 large oranges); 59 milliliters fresh orange juice; 3 Tbsps frozen orange juice concentrate, thawed; 2 teaspoons grated orange rind; 237 milliliters chopped fresh pineapple; 0 teaspoons salt; 79 milliliters sugar; 1 teaspoon sugar; 158 milliliters flaked sweetened coconut, toasted; 0 teaspoons vanilla extract; 1 Tbsp vanilla extract; 1 teaspoon water; 237 milliliters frozen reduced-calorie whipped topping, thawed

Ambrosia Shortcakes

Ambrosia Shortcakes might be just the dessert you are searching for. This recipe makes 10 servings with 256 calories, 4g of protein, and 8g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. A mixture of orange rind, baking soda, sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 37

Equipment you will use

Oven

To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife.

Ingredients you will need

All Purpose Flour

Equipment you will use

Measuring Cup

Knife

Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Ingredients you will need

Butter

All Purpose Flour

Salt

Equipment you will use

Blender

Whisk

Bowl

Combine buttermilk, juice concentrate, and 1 tablespoon vanilla.

Ingredients you will need

Buttermilk

Vanilla

Juice

Add buttermilk mixture to flour mixture; stir just until moist. Turn dough out onto a lightly floured surface; knead dough lightly 5 to 6 times.

Ingredients you will need

Buttermilk

Dough

All Purpose Flour

Let dough stand for 10 minutes. Gently pat dough to a 1/2-inch thickness with lightly floured hands.

Ingredients you will need

Dough

Cut dough into 10 (2-inch) squares.

Ingredients you will need

Dough

Place dough squares 2 inches apart on a baking sheet coated with cooking spray.

Ingredients you will need

Cooking Spray

Dough

Equipment you will use

Baking Sheet

Combine 1 teaspoon water and egg white.

Ingredients you will need

Egg Whites

Water

Brush egg white mixture over dough; sprinkle evenly with 1 teaspoon sugar.

Ingredients you will need

Egg Whites

Dough

Sugar

Bake at 375 for 13 minutes or until golden.

Equipment you will use

Oven

Remove shortcakes from pan; cool on a wire rack.

Equipment you will use

Wire Rack

Frying Pan

To prepare filling, combine 1/4 cup juice and cornstarch in a small saucepan over medium-high heat; bring to a boil. Cook 1 minute.

Ingredients you will need

Corn Starch

Juice

Equipment you will use

Sauce Pan

Remove from heat, and stir in 1/4 teaspoon vanilla.

Ingredients you will need

Vanilla

Combine orange sections and pineapple in a medium bowl.

Ingredients you will need

Orange Slices

Pineapple

Equipment you will use

Bowl

Drizzle cornstarch mixture over fruit; toss gently to combine. Cover and chill.

Ingredients you will need

Corn Starch

Fruit

Split the shortcakes in half horizontally using a serrated knife. Spoon about 1/4 cup fruit mixture over the bottom half of each shortcake; top each serving with about 1 1/2 tablespoons whipped topping, about 1 tablespoon toasted coconut, and the top of the shortcake.

Ingredients you will need

Whipped Topping

Coconut

Fruit

Equipment you will use

Serrated Knife

When mixing the dough for shortcakes, use a light hand and work quickly for the most tender cakes. If the recipe calls for kneading the dough, knead lightly only a few times so the dough doesn't become overworked.

Ingredients you will need

Dough

Use a serrated knife to split the shortcakes. It will cut through the cakes without crumbling them.

Equipment you will use

Serrated Knife

You can bake the shortcakes up to a day ahead. Cool completely, and store at room temperature in a large zip-top plastic bag. To reheat, wrap in foil and heat at 350 for 10 minutes.

Ingredients you will need

Wrap

Equipment you will use

Ziploc Bags

Oven

Aluminum Foil

To freeze shortcakes, cool them completely, place in a heavy-duty zip-top plastic bag, and freeze up to two months. Thaw at room temperature, then reheat as instructed above.

Equipment you will use

Ziploc Bags