Recipe Swap Monday

Hi and happy Monday! How about a sweet treat to brighten up the beginning of your week? This one is bursting with berries ~ yum! (Geez, why are my recipes always desserts???)

Gingered Blueberry Shortcake from Cooking Light

4 cups blueberries
3 tbsp granulated sugar
1 tbsp fresh lime juice
2 cups all purpose flour
1 tbsp baking powder
1/2 tsp salt
6 tbsp chillded butter (the real thang) cut into small pieces
3 tbsp minced crystallized ginger
3/4 cup reduced fat milk
1 large egg while
1 tbsp water
1 tbsp granulated sugar
1/3 cup heavy whipping cream
2 tbsp powdered sugar

1. Preheat oven to 400°.

2. Combine first 3 ingredients in a medium saucepan over medium-low heat; cook 3 minutes or until berries begin to pop, stirring frequently. Set aside.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour, baking powder, and salt in a food processor; pulse 3 times to combine. Add butter and ginger to processor; pulse until mixture resembles coarse meal. Place mixture in a large bowl; add milk, stirring just until moist. Turn mixture out onto a lightly floured surface. Press mixture into a 7-inch circle; cut into 8 wedges. Place wedges 1 inch apart on a baking sheet. Combine egg white and 1 tablespoon water in a small bowl. Lightly brush tops of wedges with egg white mixture; sprinkle evenly with sugar. Bake at 400° for 20 minutes or until golden brown. Cool on a wire rack.

4. Place cream in a medium bowl; beat with a mixer at medium speed until soft peaks form. Add powdered sugar, beating until stiff peaks form. Split shortcakes in half horizontally; spoon 1/3 cup berry mixture over each bottom half. Top each with 1 1/2 tablespoons whipped cream; cover with shortcake tops.

For more fantabulous recipes stop by and visit one of my favorite bloggy friends Anissa at Our Chaotic Life for Recipe Swap Monday. If you are playing along add your linky below!