Gingery Blueberry Shortcake Sliders Lightened in Calories but not taste!Another Sticky, Gooey, Creamy, Chewy recipe redo!  This time it’s their Gingery Blueberry Shortcake Sliders. I’m a sucker for anything with fruit, especially blueberries. We grow our own blueberries along our driveway right here in the suburbs….big, juicy, organic blueberries (because we prepared the soil really well when we planted them 10 years or so ago and we’ve done nothing to them since :).  We get an abundance of blueberries in the middle of July and you can be sure I’ll be making this recipe when our berries are at their best.  But if you don’t have access to fresh berries, you can use frozen as long as their berries only – not pre-sweetened.  Don’t thaw them first.

Charli Cohen, our favorite Certified Personal Trainer and Nutritional Specialist, has outdone herself with this recipe.  Check out her Healthy Whipped Cream Recipe – it’s one I’ll be adding to my cooking repertoire for sure!  I’ve just discovered Greek Yogurt, I’m late on the Greek Yoghurt bandwagon I suppose, but it’s so versatile! I mix it half and half with mayonnaise in any recipe that calls for mayo to lighten it up.  It’s so delicious!  I’ve not grown fond of the taste of Greek Yogurt plain yet, but I do not taste it at all in recipes.  You can also use her blueberry compote recipe on pancakes, shortcake, cake, ice cream, and more.

There are a few unusual ingredients in this recipe.  Like Buttermilk Blend PowderOrganic Valley makes one and it can be used in smoothies and power shakes, cereals, oatmeal, recipes, and more.  Another ingredient you may need to purchase ahead of time is crystallized ginger (aka candied ginger).  You can also make your own.  Here’s Alton Brown’s recipe for Candied Ginger.

Light Gingery Blueberry Shortcake Sliders – Lower in Fat and Calories but Not Taste
Light and delicious, you won't miss the calories on the lightened version. Serving size: 1/12 Calories: 180 Fat: 2.5g Carbohydrates: 35g Sugar: 18g Fiber: 3g Protein: 5g
Yield: 12
Prep Time: 
Cooking Time: 
Total Time: 
  • Blueberry Compote Ingredients:
  • 2 cups fresh blueberries
  • ½ cup sugar
  • 2 tablespoons fresh lime juice
  • Ginger Shortcake Biscuits (12 servings)
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 4 tbsp buttermilk blend powder
  • 1 tsp salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tbsp unsalted butter, cubed
  • 1 tbsp brown sugar
  • 2 tbsp crystallized ginger, finely minced
  • 2 tbsp unsweetened applesauce
  • ⅔ cup water
  • Healthy Whipped Cream Ingredients:
  • 1.5 cups fat free Greek yogurt
  • 1 tbsp granulated sugar
  • 1 tsp vanilla extract
  1. Ginger Shortcake Biscuit Directions:
  2. Preheat oven to 450 F
  3. Mix flour, buttermilk powder, salt, baking powder, baking soda, sugar and ginger.
  4. Add butter, applesauce and water and stir thoroughly until a ball of dough forms.
  5. Roll out to about ½ inch thick and cut 12 rounds
  6. Bake for 12-15 minutes until risen and golden.
  7. Blueberry Compote Directions:
  8. Combine blueberries, sugar and lime juice in saucepan over medium heat. Bring to gentle simmer.
  9. Cook for about 3 minutes, stirring until sugar has dissolved blueberries start to pop. Leave to cool.
  10. Whipped Cream Directions:
  11. Using electric mixer, whip together all ingredients until it forms medium peaks.
  12. Assembly Instructions
  13. To build the shortcake sliders: Slice shortcakes in half horizontally. Divide blueberry mixture evenly over each bottom half. Top each half with dollop of whipped cream and cover with shortcake tops to serve.
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