[Marianne]

Fra www.atkins.com:

Mixed Berry Shortcakes




These mixed berry shortcakes are the perfect ending to a meal in summer, when berries are at their peak. The dough may be prepared ahead of time, but for best results, bake just before serving.

227 grams Atkins Quick Cuisine Bake Mix TM
54 grams pecan halves
3 tablespoons plus 2 teaspoons granular sugar substitute, divided
1 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
393 milliliters heavy cream, divided
59 ml sour cream
1 egg
680 grams mixed fresh berries, such as strawberries, blueberries, raspberries
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1. Preheat oven to 375º F. In a food processor, pulse bake mix, pecans, 3 tablespoons of the sugar substitute and salt until nuts are finely ground. (If you don’t have a food processor, grind the nuts in a nut or coffee grinder.) Add the butter and pulse until it’s the texture of cornmeal.
2. In a liquid measuring cup or bowl, whisk 2/3 cup of the heavy cream, sour cream and egg. Pour evenly over the dry mixture and pulse just until combined. Chill dough for 30 minutes.
3. Separate dough into 12 equal-sized pieces (you’ll need about 3 1/2 tablespoons of dough for each piece). Pat each piece into a disk measuring 2 1/2” to 3-inches” across. Space disks evenly on baking sheet, leaving 1 inch between biscuits to allow for spreading during the baking process.
4. Bake shortcakes about 20 minutes, until bottoms are golden brown. Cool on baking sheet set on a wire rack.
5. With an electric mixer on medium speed, beat remaining cup of heavy cream with remaining 2 teaspoons sugar substitute until soft peaks form. To assemble: Dollop 1/4 cup whipped cream on 6 six shortcakes, top with 1/2 cup berries and cover with remaining shortcakes.



You may prepare the dough ahead of time, but for best results, bake just before serving.

Servings: 6
Prep time: 5 minutes
Bake/Cook time: 15 minutes
Chill time: 30 minutes


Carbohydrates:
17 grams
Net Carbs:
10 grams
Fiber:
7 grams
Protein:
13 grams
Fat:
46 grams
Calories:
514