Red-White-and-Blue Doughnut Shortcakes

  • Makes: 6 servings
  • Yields: 1 3/4 cups sauce
  • Start to Finish: 30 mins
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Red-White-and-Blue Doughnut Shortcakes
Ingredients
1/3
cup sugar
1/2
teaspoon cornstarch
1/4
teaspoon salt
2
tablespoons water
1
teaspoon lemon juice
2
cups fresh blueberries
6
plain cake doughnuts, cut in half horizontally
3
cups assorted fresh berries, such as raspberries, blueberries, and/or sliced strawberries
 
Pressurized whipped dessert topping
Directions
  1. 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.
  2. 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.
  3. 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
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