Sponsored by:

Comment, blog & share photos

Log in | Become a member
The Honolulu Advertiser

By Elaine Magee

Posted on: Wednesday, January 20, 2010

Lighter shortbread still delicious

 • Low and slow
Hawaii news photo - The Honolulu Advertiser

Using half whipped butter and half less-fat margarine cuts the fat and saturated fat in this shortbread by a third.

Elaine Magee

spacer spacer

Q. I am addicted to shortbread and I am begging you to make up a buttery but light shortbread recipe for me. PLEASE HELP!

A. I understand the affinity for shortbread and butter. I'm no Paula Deen though, so I whipped you up a shortbread dough using half whipped butter and half less-fat margarine, which cuts the fat and saturated fat by a third without changing the flavor or consistency too much. I doubled the vanilla extract normally called for and substituted whole-wheat flour for the majority of the flour (it really works well). To jazz this recipe up a bit, I added half a cup of dried blueberries but you could use whatever dried fruit you like.

Even with 21 percent fewer calories, 33 percent less fat, half the saturated fat and cholesterol and double the fiber the shortbread is still delicious.

Original recipe contains 196 calories and 12 grams of fat, 7 grams saturated fat, 30 mg cholesterol and 1 gram of fiber per serving.


• 1/4 cup whipped butter, room temperature

• 1/4 cup less-fat margarine with no trans fat (8 grams fat per tablespoon)

• 1/2 cup powdered sugar

• 1 teaspoon vanilla extract

• 1/4 cup dried blueberries

• 1 cup whole-wheat flour

• 1/2 cup unbleached white flour

• 1 tablespoon powdered sugar

Preheat oven to 325 degrees. Coat an 8-inch tart dish with scalloped edges (if available) with canola cooking spray; set aside.

In mixing bowl, using electric mixer fitted with the paddle attachment, cream whipped butter, margarine and 1/2 cup powdered sugar together on low speed until blended then increase to medium speed for about 20 seconds. On low speed, blend in the vanilla and dried blueberries. Continuing on low speed, slowly add both flours and beat only until combined.

Spread dough into prepared pan by dusting the top of the dough with a tablespoon of powdered sugar and then pressing with your fingers to evenly fill the pan. Bake for 30 minutes or until just light brown around the edges. Let cool about 15 minutes then cut into 16 wedges and serve.

Makes 16 servings.

Per serving: 154 calories, 2 g protein, 18.5 g carbohydrate, 8 g fat, 3.5 g saturated fat, 2.5 g monounsaturated fat, 2 g polyunsaturated fat, 10 mg cholesterol, 2 g fiber, 81 mg sodium. Calories from fat: 45 percent. Omega-3 fatty acids = .2 grams, Omega-6 fatty acids = 1.6 grams. Weight Watchers POINTS = 3

Elaine Magee is a registered dietitian. Learn more at www.recipedoctor.com.