I found a biscuit recipe on Weight Watchers site and wondered why it was so low in points. 1 biscuit was only 3 points. The canned biscuits I believe are 5 points a piece (and that's only for low fat ones) The reason why these were only 3 points was because the recipe only called for 2 tablespoons of butter versus a regular biscuit recipe that calls for a stick and a half of butter sometimes. To my surprise the biscuits were actually quite tasty with out all the extra fat added in it.
With the biscuits, I made shortcakes. the berries at the grocery store weren't super ripe either so I had to add some sugar in them. That helped a little bit. Use either fat free or light cool whip in place of heavy cream and enjoy.
Strawberry & Blueberry Shortcakes
- Yield: 7 1x
- 1 cup(s) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp table salt
- 2 Tbsp salted butter, chilled and cut into small pieces
- ½ cup(s) Friendship Lowfat buttermilk, or other brand
- 1 spray(s) cooking spray
- Berry Filling
- 1 pint of strawberries
- 1 cup of blueberries
- 2 tablespoons of sugar (if needed)
- 1 container of light cool whip.
- Preheat oven to 450°F.
- Lightly spoon flour into a dry measuring cup; level with a knife.
- Combine flour and next three ingredients in a bowl; cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Add buttermilk; stir just until moist.
- Turn dough out onto a lightly floured surface; knead 4 or 5 times. Roll dough to 1⁄2-inch thickness; cut with a 21⁄2-inch biscuit cutter. Place on a baking sheet coated with cooking spray. Bake at 450°F for 10 minutes or until golden. Serve warm with light butter and honey, if desired (may affect POINTS value). Yield: 7 servings (serving size: 1 biscuit).
- Spoon on about 2 tablespoons of coolwhip and some fruit mixture.
MyWW points: Blue: 4; Green: 4; Purple: 4
- Serving Size: 1 shortcake
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