Dessert: Pumpkin Shortcakes with Fruit Compote

This recipe includes superfoods such as:

Cinnamon, Lemon

Health benefits of Pumpkin Shortcakes with Fruit Compote

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

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.