Pumpkin Shortcakes with Fruit Compote - PCOS-Friendly Recipe
This Pumpkin Shortcakes with Fruit Compote is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 1 package pitted prunes
- 1 package dried apricot halves
- 1 tbsp. lemon juice
- 1 cinnamon stick
- c. sugar
- 3 1/2 c. all-purpose flour
- 4 tsp. baking powder
- 1 tsp. salt
- 1 tsp. ground cinnamon
- 3/4 c. shortening or butter-flavor shortening
- 1 c. solid-pack pumpkin (not pumpkin-pie mix)
- 1/2 c. milk
- 2 large Bartlett pears
- 1/2 pt. strawberries
- 1 c. heavy or whipping cream
- 1 tsp. vanilla extract
- 2 tbsp. chopped crystallized ginger
Instructions
- Prepare fruit compote: In 3-quart saucepan, combine prunes, apricot halves, lemon juice, cinnamon stick, 1/4 cup sugar, and 2 cups water. Over high heat, heat to boiling. Reduce heat to low; simmer 10 minutes or until fruit is tender. Allow compote to cool to room temperature.
- Meanwhile, prepare shortcakes: Preheat oven to 400 degrees F. In large bowl, combine flour, baking powder, salt, cinnamon, and 1/2 cup sugar. With pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles fine crumbs. Stir in pumpkin and milk; mix just until mixture forms a soft dough that leaves side of bowl.
- Turn dough onto lightly floured surface; knead 6 to 8 strokes to mix thoroughly. With floured rolling pin, roll dough 1 inch thick.
- With floured 3-inch round or fluted biscuit cutter, cut out as many shortcakes as possible. With pancake turner, place shortcakes on ungreased large cookie sheet. Press trimmings together; roll and cut as above to make 9 shortcakes in all. Bake shortcakes 15 to 20 minutes until golden.
- Peel and core pears. Cut pears lengthwise into 3/4-inch wedges. Hull strawberries; cut each in half. Gently fold pears and strawberry halves into cooled dried-fruit mixture.
- Prepare whipped cream: In small bowl, with mixer at medium speed, beat heavy or whipping cream and vanilla extract until soft peaks form. Gently fold all but 1 teaspoon chopped ginger into whipped cream. Spoon whipped cream into serving bowl; sprinkle with remaining ginger. Refrigerate whipped cream, covered, if not serving right away.
- To serve, with fork or knife split each shortcake horizontally in half and arrange on platter; serve with fruit compote and ginger whipped cream. Let each person spoon some fruit compote into a split shortcake and top with some ginger whipped cream.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Cinnamon, Lemon.
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Frequently Asked Questions
Yes, this Pumpkin Shortcakes with Fruit Compote recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Dessert. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 9 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
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