Gingered Blueberry Shortcakes with Light Creamy Topping Recipe

Gingered Blueberry Shortcakes with Light Creamy Topping Recipe

These mini Gingered Blueberry Shortcakes are the perfect ending to a summer barbecue. A dollop of this Light Creamy Topping stands in for whipped cream with minimal fat.

I’m always looking for ways to lighten up desserts, so today, I’m sharing our first of the season summer dessert – barely cooked fresh blueberries, topped with a gluten-free biscuit/scone, and finished with a generous dollop of a creamless creamy topping made with nonfat Greek yogurt and cottage cheese.

If I can incorporate some fruit into desserts, even better. Remember my Skinny Berry Cheesecake Trifle, Skinny Strawberry Cheesecake Parfaits, Mango Panna Cotta with Kiwi, Mango, and Kiwi Popsicles? The trick is to make these desserts so good that no one will even think that they’re eating fruit. Funny, but when people think they’re eating a healthier dessert, they just don’t think it’s going to taste good.


  • 4 cups fresh blueberries
  • 3 tablespoons organic sugar
  • 1 teaspoon vanilla
  • 1 tablespoon lemon juice
  • 6 tablespoons Earth Balance Vegan Buttery Sticks, cut into slices
  • 3 tablespoons minced crystallized ginger
  • 1 large egg white
  • 1 tablespoon water
  • 1 tablespoon organic sugar
  • 1 cup non-fat vanilla Greek yogurt
  • 1 teaspoon vanilla
Read the whole recipe on Jeanette's Healthy Living