RASPBERRY-BLUEBERRY SHORTCAKES

Raspberry-Blueberry Shortcakes image

Layers of flaky puff pastry show off the berries in a sherbet-topped shortcake.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h

Yield 8

Number Of Ingredients 8

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Ingredients

1/3 cup sugar
2 teaspoons cornstarch
1/3 cup water
2 cups fresh or frozen blueberries
1 tablespoon lemon juice
2 cups raspberries
1 sheet frozen puff pastry (from 17.3-ounce package)
1 pint (2 cups) lemon sherbet or sorbet

Steps:

In 1 1/2-quart saucepan, stir sugar, cornstarch and water until smooth. Add 1 cup 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°F. Let frozen pastry sheet stand at room temperature 15 minutes. Cut pastry into 8 pieces. Place pieces on ungreased cookie sheet. Bake about 15 minutes or until puffed and golden brown. Remove from cookie sheet to wire rack; cool slightly. Split into 2 layers while warm.
To serve, place puff pastry on individual serving plates. Fill and top with sauce. Top with small scoop of sherbet.

Nutrition Facts : Calories 275, Carbohydrate 45 g, Cholesterol 35 mg, Fat 2, Fiber 4 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 90 mg