BERRY SHORTCAKE

INGREDIENTS:
30g butter or margarine
1/2 cup (75g) caster sugar
1 cup (150g) self-raising flour
1/2 cup (75g) plain flour
1 egg
1/2 teaspoon vanilla essence
1/4 cup (60ml) buttermilk
cooking oil spray
250g strawberries, halved
250g raspberries
250g blueberries

SYRUP:
1/3 cup (80ml) water
1/3 cup (75g) caster sugar
1 cup (130g) raspberries

FILLING:
400g low-fat ricotta cheese
1/4 cup (40g) icing sugar mixture
1/2 teaspoon vanilla essence
1/4 teaspoon ground nutmeg

METHOD:
Process butter, sugar, flours, egg, essence and buttermilk until just combined.
Using floured hands, press mixture into 25cm recess flan tin which has been coated with cooking oil spray.
Bake in moderate oven about 30 minutes.
Stand 10 minutes before turning onto wire rack.
Brush shortcake with hot syrup, cool.
Spread filling into recess of shortcake, top with berries.

SYRUP:
Combine water and sugar in small pan, boil uncovered 5 minutes, add raspberries, boil 2 minutes, push mixture through fine sieve.

FILLING:
Push cheese through fine sieve, stir in sifted icing sugar, essence and nutmeg.


Serves 8.
Per serve: 8.6g fat.
Calories: 313.
Not suitable if you have diabetes.