Buttery but Light Blueberry Shortbread
Q—Dear Recipe Doctor, I am addicted to shortbread and I am begging you to make up a buttery but light shortbread recipe for me. PLEASE HELP!
A—I understand the affinity for shortbread and butter. I’m no Paula Deen though, so I whipped you up a shortbread dough using half whipped butter and half less fat margarine (which cuts the fat and saturated fat by a third without changing the flavor or consistency too much. I doubled the vanilla extract normally called for and substituted whole wheat flour for the majority of the flour (it really works well). To jazz this recipe up a bit, I added half a cup of dried blueberries—but you could use whatever dried fruit you like.
Even with 21% fewer calories, 33% less fat, half the saturated fat and cholesterol and double the fiber—the shortbread is still delicious.
Buttery but still Light Blueberry Shortbread
(With one-third less fat and half the saturated fat and cholesterol and double the fiber)
Original recipe contains 196 calories and 12 grams of fat, 7 grams saturated fat, 30 mg cholesterol and 1 gram of fiber per serving.
Makes about 16 wedges
1/2 cup whipped butter, room temperature
1/2 cup less fat margarine with no trans fat (8 grams fat per tablespoon)
3/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup dried blueberries
1 cup whole wheat flour
3/4 cup unbleached white flour
1 tablespoon powdered sugar
1. Preheat oven to 325-degrees. Coat an 8-inch tart dish with scalloped edges (if available) with canola cooking spray; set aside.
2. In mixing bowl, using electric mixer fitted with the paddle attachment, cream whipped butter, margarine and 3/4 cup powdered sugar together on low speed until blended then increase to medium speed for about 20 seconds. On low speed, blend in the vanilla and dried blueberries. Continuing on low speed, slowly add both flours and beat only until combined.
3. Spread dough into prepared pan by dusting the top of the dough with a tablespoon of powdered sugar and then pressing with your fingers to evenly fill the pan. Bake for 30 minutes or until just light brown around the edges. Let cool about 15 minutes then cut into 16 wedges and serve!
Per serving:
154 calories, 2 g protein, 18.5 g carbohydrate, 8 g fat, 3.5 g saturated fat, 2.5 g monounsaturated fat, 2 g polyunsaturated fat, 10 mg cholesterol, 2 g fiber, 81 mg sodium. Calories from fat: 45 percent. Omega-3 fatty acids = .2 grams, Omega-6 fatty acids = 1.6 grams. Weight Watchers POINTS = 3
