Red, White, and Blue Mixed Berry Shortcake

 
1 pint strawberries, hulled, and sliced
1 pint blueberries
1 pint blackberries
1 pint red raspberries
2 T. freshly chopped mint (optional)
2 T. unbleached cane sugar
1 recipe Citrus Kissed Shortcake
1 recipe Non-Dairy Strawberry Ice Cream
 

In a large glass bowl, place all of the berries and mint, sprinkle the sugar over the top, toss gently together, and set aside for 1 hour to allow the berries to macerate. To serve: split in half one of the Citrus Kissed Shortcake, place the bottom half in a bowl or on a plate, top it with some of the macerated berries, replace the top half of the shortcake, and serve with a scoop of Non-Dairy Strawberry Ice Cream.

*Variation: or if desired, top the shortcake with pureed silken tofu that has been sweetened with a little fruit juice or mashed berries.

Yield: 12 servings

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett