Patriotic Compote with Shortcakes (Low Sugar)

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Yield: X Servings

Ingredients

  • Fruit filling
    • 10 tbsp Lankanto monk fruit sweetener with erythritol
      • If you use a different brand, including pure erythritol, then the relative sweetness might be a little different.  So be prepared to adjust the amount.
    • 3 tsp cornstarch, divided
    • 2 lbs. quartered strawberries
    • 2 lbs. halved & pitted dark cherries
    • 15 oz. blueberries
    • 8 oz. blackberries
    • 4 tsp lemon juice, divided
    • 1 tsp almond extract, divided
    • Red & blue food coloring, optional
  • Pie crust for one 9" pie
  • Shortcakes
    • 1 3/4 cups flour
    • 1 1/2 cups almond flour
    • 1/4 cup Lankanto monk fruit sweetener with erythritol
    • 1 tbsp baking powder
    • 1/2 tsp baking soda
    • 3/4 tsp salt
    • 12 tbsp cold butter
    • 1 egg
    • 3/4 cup heavy whipping cream
    • 1 tsp vanilla
    • 1/3 cup milk
    • Extra cream

Directions

  1. In a small mixing bowl, whisk together the erythritol and 2 tsp cornstarch.
  2. In a small saucepan, combine 1/4 cup of erythritol/cornstarch mixture with the blueberries and blackberries.  Add 2 tsp lemon juice and 1/2 tsp almond extract.
  3. In another pot, combine remaining erythritol/cornstarch mixture with the strawberries and cherries.  Stir in the remaining 1 tsp cornstarch.  Add 2 tsp lemon juice and 1/2 tsp almond extract.
    • You'll still have about 1/2 cup of the mixture.  Wait until the fruit has been cooked and taste for sweetness.  Add more if needed.
  4. Simmer both fruit mixtures on the stovetop until the fruit softens and thickens.  Remove from the heat.  If desired, stir in food colorings to make them more vibrant.
  5. Fold some aluminum foil into a 9" long strip.  Place it in a 9"x13" casserole dish, and then pour the red fruit on one side and the blue fruit on the other.  It should be ~60:40 split, give or take.
  6. Roll out the pie crust.  Cut into stars and stripes.  Place the stars on the blue side, and the stripes on the red side.
  7. Bake at 350°F for 40-50 minutes, until the pie crust is golden brown.
  8. For the shortcakes, combine the flour, almond flour, erythritol, baking powder, baking soda, and salt in a food processor.  Add the butter and pulse until combined.  Transfer to a mixing bowl.
  9. Add the egg, cream, vanilla, and milk.  Mix completely.  If it's too wet, add a bit more flour until you have a soft dough.
  10. Roll the dough on a floured surface to 3/4" thick.  Cut into 3" diameter biscuit.
  11. Place the shortcakes on a baking sheet.  Brush the top with the extra cream.
  12. Bake the shortcakes at 400°F for 14-17 minutes, until they are starting to turn golden brown.  Transfer to a wire rack.
  13. Serve the fruit compote warm over the shortcakes.







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