"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Raspberry, Blueberry Shortcakes Recipe

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This recipe for Raspberry, Blueberry Shortcakes, by , is from Marci Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betty Crocker
Added: Monday, May 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/3 c. sugar
2 tsp. cornstarch
1/3 c. water
2 c. fresh blueberries
1 T. lemon juice
2 c. raspberries
1 sheet frozen puff pastry
1 pint lemon sherbet or sorbet

Directions:
Directions:
Stir sugar, cornstarch and water until smooth. Add 1 c. 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.
Heat oven to 400. Let frozen pastry stand at room temperature 15 minutes. Cut pastry into 8 pieces. Place on ungreased cookie sheet. Bake about 15 minutes, or until puffed and golden brown. Remove to wire rack. Cool slightly. Split into 2 layers while warm.
To serve, place puff pastry on individual plates. Fill and top with sauce and sherbet.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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