Cranberry-Apple Shortcakes

Gluten Free
Cranberry-Apple Shortcakes
55 min.
6
231kcal

Suggestions


Indulge in the delightful flavors of our Cranberry-Apple Shortcakes, a gluten-free dessert that perfectly balances tart and sweet. This scrumptious treat is not only easy to make but also ready in just 55 minutes, making it an ideal choice for gatherings or a cozy night in. With each serving clocking in at only 231 calories, you can enjoy a guilt-free dessert that satisfies your sweet tooth.

The star of this recipe is the vibrant combination of fresh cranberries and tender cooking apples, simmered to perfection in a luscious apple juice sauce. This warm filling is enveloped in soft, buttery shortcakes that are both light and satisfying. The addition of whipped topping adds a creamy finish, elevating this dessert to a whole new level of indulgence.

Whether you're hosting a dinner party or simply treating yourself, these Cranberry-Apple Shortcakes are sure to impress. The beautiful presentation and delightful flavors will have your guests asking for seconds. So, roll up your sleeves and get ready to create a dessert that not only looks stunning but also tastes divine. Your taste buds will thank you!

Ingredients

  • cups cranberries 
  • 0.3 cup apple juice 
  • cups apples peeled thinly sliced (1 to 2 medium)
  • 0.7 cup sugar 
  • 0.5 cup apple juice 
  • tablespoon cornstarch 
  • 0.5 cup milk 
  • tablespoons sugar 
  • tablespoons butter melted
  • serving non-dairy whipped topping 
  • 2.5 cups frangelico 

Equipment

  • bowl
  • baking sheet
  • sauce pan
  • oven

Directions

  1. In 2-quart saucepan, heat cranberries and 1/3 cup apple juice to boiling. Stir in apples; reduce heat. Simmer uncovered about 5 minutes or until apples are softened. In small bowl, mix remaining filling ingredients; stir into cranberry mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. (Filling can be served warm or cool.)
  2. Heat oven to 425°F. In medium bowl, mix all shortcake ingredients until soft dough forms. On surface lightly dusted with Bisquick mix, gently roll dough in Bisquick mix to coat. Knead 8 to 10 times.
  3. Roll 1/2 inch thick.
  4. Cut with 3-inch round cutter dipped in Bisquick mix.
  5. Place on ungreased cookie sheet.
  6. Bake 10 to 12 minutes or until golden brown. Split shortcakes horizontally. Fill and top shortcakes with filling. Top with whipped topping.

Nutrition Facts

Calories231kcal
Protein1.75%
Fat24.82%
Carbs73.43%

Properties

Glycemic Index
56.11
Glycemic Load
24.4
Inflammation Score
-4
Nutrition Score
3.1586956602076%

Flavonoids

Cyanidin
16.14mg
Delphinidin
2.56mg
Malvidin
0.15mg
Pelargonidin
0.11mg
Peonidin
16.4mg
Catechin
1.1mg
Epigallocatechin
0.35mg
Epicatechin
6.22mg
Epigallocatechin 3-gallate
0.4mg
Luteolin
0.05mg
Kaempferol
0.1mg
Myricetin
2.21mg
Quercetin
6.82mg

Nutrients percent of daily need

Calories:230.79kcal
11.54%
Fat:6.63g
10.21%
Saturated Fat:1.65g
10.34%
Carbohydrates:44.16g
14.72%
Net Carbohydrates:41.88g
15.23%
Sugar:38.39g
42.66%
Cholesterol:2.45mg
0.82%
Sodium:77.14mg
3.35%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.05g
2.1%
Fiber:2.28g
9.12%
Vitamin C:6.91mg
8.37%
Manganese:0.16mg
8.14%
Vitamin A:326.73IU
6.53%
Vitamin E:0.75mg
5%
Potassium:140.84mg
4.02%
Calcium:35.87mg
3.59%
Vitamin B2:0.06mg
3.53%
Phosphorus:33.54mg
3.35%
Vitamin B6:0.06mg
2.77%
Vitamin K:2.67µg
2.54%
Vitamin B5:0.22mg
2.22%
Magnesium:8.55mg
2.14%
Vitamin B1:0.03mg
2.04%
Vitamin B12:0.12µg
1.97%
Copper:0.04mg
1.85%
Vitamin D:0.22µg
1.49%
Iron:0.19mg
1.05%