LonoLife Berry Shortcake
LonoLife’s Berry Shortcake
"A berry sweet dessert" loaded with Collagen.
- 2 packets LonoLife Unflavored Collagen
- 2 cups flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup cold butter, cut into smaller cubes
- 1 cup heavy cream
- ¼ cup coarse sugar
- Plain Greek yogurt, to taste
- 3-4 cups fresh berries, such as blueberries and raspberries
- ¼ cup sugar
- Preheat the oven to 425 degrees F.
- In a large food processor, add 2 cups of flour, ¼ cup of sugar, 1 tablespoon of baking powder, ½ teaspoon of salt, and ¼ cup of butter. Pulse until butter is fully incorporated and resembles the size of peas. Pulse in 1 cup of heavy cream until the flour mixture resembles dough.
- Using an ice cream scoop, place the shortcake dough onto a baking sheet lined with parchment paper. Sprinkle each dough mound with 1⁄2 tablespoon of coarse sugar. Bake for 12-15 minutes.
- While the biscuits are baking, add the remaining 2 tablespoons of sugar to a bowl with your fresh berries. Stir until fully combined.
- Once the biscuits have been taken out of the oven and cooled, split them in half, top with berry mixture and Greek yogurt. Enjoy!
Creamy Spinach and Feta Orzo What’s rich and delicious but healthy too? Our creamy spinach and feta orzo that’s what! Perfect for weeknight with a salad or a lean protein-or both! INGREDIENTS: • 1 tablespoon olive oil • 2 tablespoons salted butter, divided • 1 garlic clove, minced • 2 shallots, diced • 1 zucchini, finely diced • 1 1/4 cup dry orzo pasta • 4 oz feta cheese • 1 1/2 cups LonoLife Chicken Bone Broth • 1 cup half & half • 2 cups fresh spinach, roughly chopped • 1/3 cup freshly grated parmesan cheese • Fresh basil leaves • Kosher salt, to taste • Freshly ground pepper, to taste DIRECTIONS: • Heat a skillet over medium heat and add the olive oil and 1 tablespoon of butter. Add the garlic, shallot, and zucchini and cook, stirring occasionally, until all the veggies are softened and lightly golden brown. • Then, add the orzo to the pan and cook for 1-2 minutes, stirring frequently, so that the orzo is coated in the butter and oil. Add the broth and half & half to the pan, stir well, and bring to a simmer. Lower the heat to low, cover, and cook for 10 minutes. • Remove the lid, stir well, and add the chopped spinach, basil, and feta. Cover and cook another 3-5 minutes, until the liquid is absorbed and the orzo is cooked all the way through. Stir in the remaining butter and parmesan and season to taste with salt and pepper. Serve warm topped with more fresh basil. Recipe: @keto.rocks