Pickled Blueberry Shortcake Recipe
Pickled Blueberry Shortcake
Serves 4
This recipe comes to us from Chef Mahogany Williams, “The Pickled Chef.” Instead of being all sweet, these little sandwiches have some tang. Enjoy for breakfast, tea time, or dessert!
Ingredients:
- 1 cup pickled blueberries
- 1/4 cup sugar
- 2 cups vanilla Greek yogurt or sweetened whipped cream
- 4 shortcakes, halved lengthwise
- 2 Tbsp chopped fresh dill or tarragon (optional)
Directions:
- Pre-heat oven to 350°F.
- Drain pickled blueberries and toss them with sugar. Set aside to rest.
- If using yogurt, scoop it into a bowl. Use a whisk to whip it up and give the yogurt some volume.
- Place shortcake halves on baking sheet and warm in oven for 5 minutes. Place warm shortcake bottoms, cut sides up, on plates. Top with a dollop of whipped yogurt or whipped cream. Spoon 1/4 cup pickled blueberries on top. Add fresh dill or tarragon for an herbaceous touch. Top with remaining halves of shortcakes.
Nutrition:
Amount Per Serving (based on 16 servings)Calories: 25
Total Fat: 0 g
Saturated Fat: 0 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 430 mg
Carbohydrates: 6 g
Fiber: 1 g
Total Sugar: 5 g
Added Sugars: 1 g
Protein: 0 g
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