Red-White-and-Blue Doughnut Shortcakes
teaspoon lemon juice
cups fresh blueberries
plain cake doughnuts, cut in half horizontally
Pressurized whipped dessert topping
- For sauce, in a medium saucepan stir together sugar, cornstarch, and salt; stir in the water and lemon juice. Stir in 2 cups blueberries. Cook over medium heat until thickened and bubbly, stirring frequently. Cook and stir for 2 minutes more. Cool.
- For a charcoal or gas grill, place doughnut halves on the rack of a covered grill directly over medium heat. Grill for 2 to 3 minutes or until heated through and golden grill marks appear, turning once halfway through grilling.
- Divide doughnut halves among serving dishes. Top with assorted berries, sauce, and whipped topping.
Nutrition Facts(Red-White-and-Blue Doughnut Shortcakes)
- Per serving:
- 304 kcal cal.,
- 12 g fat
- (4 g sat. fat,
- 2 g polyunsaturated fat,
- 6 g monounsatured fat),
- 5 mg chol.,
- 363 mg sodium,
- 48 g carb.,
- 5 g fiber,
- 28 g sugar,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet