Ambrosia Shortcakes

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.3 cup butter chilled cut into small pieces
• 0.3 teaspoon cornstarch 
• 1 large egg white lightly beaten
• 0.3 cup buttermilk fat-free
• 9 ounces flour all-purpose
• 3 cups navel orange sections ( 2 large oranges)
• 0.3 cup orange juice fresh
• 3 tablespoons orange juice concentrate frozen thawed
• 2 teaspoons orange rind grated
• 1 cup pineapple fresh chopped
• 0.3 teaspoon salt 
• 0.3 cup sugar 
• 1 teaspoon sugar 
• 0.7 cup coconut or sweetened flaked toasted
• 0.3 teaspoon vanilla extract 
• 1 tablespoon vanilla extract 
• 1 teaspoon water 
• 1 cup non-dairy whipped topping frozen thawed reduced-calorie

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• knife
• whisk
• wire rack
• blender
• aluminum foil
• ziploc bags
• measuring cup
• serrated knife

Directions

1. Preheat oven to 37
2. To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
4. Combine buttermilk, juice concentrate, and 1 tablespoon vanilla.
5. Add buttermilk mixture to flour mixture; stir just until moist. Turn dough out onto a lightly floured surface; knead dough lightly 5 to 6 times.
6. Let dough stand for 10 minutes. Gently pat dough to a 1/2-inch thickness with lightly floured hands.
7. Cut dough into 10 (2-inch) squares.
8. Place dough squares 2 inches apart on a baking sheet coated with cooking spray.
9. Combine 1 teaspoon water and egg white.
10. Brush egg white mixture over dough; sprinkle evenly with 1 teaspoon sugar.
11. Bake at 375 for 13 minutes or until golden.
12. Remove shortcakes from pan; cool on a wire rack.
13. To prepare filling, combine 1/4 cup juice and cornstarch in a small saucepan over medium-high heat; bring to a boil. Cook 1 minute.
14. Remove from heat, and stir in 1/4 teaspoon vanilla.
15. Combine orange sections and pineapple in a medium bowl.
16. Drizzle cornstarch mixture over fruit; toss gently to combine. Cover and chill.
17. Split the shortcakes in half horizontally using a serrated knife. Spoon about 1/4 cup fruit mixture over the bottom half of each shortcake; top each serving with about 1 1/2 tablespoons whipped topping, about 1 tablespoon toasted coconut, and the top of the shortcake.
18. When mixing the dough for shortcakes, use a light hand and work quickly for the most tender cakes. If the recipe calls for kneading the dough, knead lightly only a few times so the dough doesn't become overworked.
19. Use a serrated knife to split the shortcakes. It will cut through the cakes without crumbling them.
20. You can bake the shortcakes up to a day ahead. Cool completely, and store at room temperature in a large zip-top plastic bag. To reheat, wrap in foil and heat at 350 for 10 minutes.
21. To freeze shortcakes, cool them completely, place in a heavy-duty zip-top plastic bag, and freeze up to two months. Thaw at room temperature, then reheat as instructed above.