Cornmeal Piñon Shortcakes with Berries and Lime Cream recipes

Cornmeal Piñon Shortcakes with Berries and Lime Cream recipes
18 Ingredients
  • About 1 1/2 cups all-purpose flour
  • 3/4 cup cornmeal
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • About 5 tablespoons butter or margarine
  • 1/3 cup caramel ice cream topping
  • 1/3 cup plus 1 tablespoon half-and-half (light cream) or milk
  • 1 large egg
  • 1/4 cup pine nuts
  • 2 tablespoons firmly packed brown sugar
  • 1/8 teaspoon ground cinnamon
  • 1 can (14 oz.) sweetened condensed milk
  • 1/2 cup sour cream
  • 1 1/2 teaspoons grated lime peel (green part only)
  • 1/4 cup lime juice
  • 2 cups raspberries, rinsed and drained
  • 2 cups blueberries, rinsed and drained
  • 2 cups blackberries, rinsed and drained
Nutrition
546
27% daily value
8 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

31% 20

Saturated

51% 10

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 3

Carbs

28% 84

Carbs (net)

- 78

Fiber

25% 6

Sugars

- 39

Sugars, added

- 3

Protein

22% 11

Cholesterol

24% 71

Sodium

12% 299

Calcium

30% 297

Magnesium

13% 56

Potassium

10% 461

Iron

16% 3

Zinc

15% 2

Phosphorus

54% 375

Vitamin A

17% 156

Vitamin C

26% 24

Thiamin (B1)

31% 0

Riboflavin (B2)

39% 1

Niacin (B3)

19% 3

Vitamin B6

11% 0

Folate equivalent (total)

37% 148

Folate (food)

- 41

Folic acid

- 63

Vitamin B12

16% 0

Vitamin D

3% 0

Vitamin E

12% 2

Vitamin K

17% 20
Comments
 
×