Blackberry Shortcake with Minted Orange Chantilly and Cilantro Oil

SHORTCAKE         

1/2  cup all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1/4 teaspoon ground allspice

2 tablespoons fat-free vegetable oil spread

1/4 cup nonfat milk

2 tablespoons egg substitute (such as Eggbeaters)

1/4 teaspoon pure vanilla extract

BERRY TOPPING

1 1/2 pints fresh blackberries

1 tablespoon honey

2 tablespoons citrus-flavored vodka

Juice of one freshly squeezed lime

MINTED ORANGE CHANTILLLY

1/2 cup nonfat milk

Minced zest of 1/4 orange

1/2 tablespoon chopped fresh mint

1 package dried nonfat whipped topping mix (such as Rich’s), or 3 tablespoons Cool Whip

CILANTRO OIL

1/3 cup olive oil

1 teaspoon honey

1/4 cup loosely packed cilantro

Pinch of salt

Directions:
Preheat the oven to 400 degrees. To prepare the shortcake, mix together the flour, sugar, baking powder, and allspice in a mixing bowl. Mix in the vegetable oil spread and set aside.

In a separate bowl, thoroughly combine the milk, egg substitute, and vanilla. Stir this mixture into the flour mixture until thoroughly combined; the dough will be very sticky. Cover and refrigerate or freeze the dough for at least 20 to 30 minutes, until firm enough to handle. Divide the dough into 4 equal portions and place on a baking sheet coated with nonstick cooking spray. Bake in the oven for 20 minutes, until golden brown. Remove the short-cakes from the oven and place on a wire rack to cool.

Meanwhile, to prepare the berry topping, combine the blackberries, honey, vodka, and lime in a small bowl and marinate for 1 hour.

To prepare the cilantro oil, place the ingredients in a blender and purée until emulsified. Set aside.

To prepare the Chantilly, place the milk, orange zest, and mint in a small saucepan and bring just to a boil. Remove from the heat and let infuse for 10 minutes. Strain the mixture into a mixing bowl and refrigerate until cool. Add the whipping topping mix to the mixing bowl and beat until stiff. Set aside.

To assemble the dessert, cut each shortcake in half crosswise and place the bottoms on serving plates. Spoon the berry mixture on each shortcake bottom and top with the chantilly. Place the top half of the shortcake over the Chantilly and drizzle each serving with 2 teaspoons of the cilantro oil.