Recipe: Spiced Triple Berry Shortcakes (using biscuit mix)

SPICED TRIPLE BERRY SHORTCAKES


FOR THE BERRY FILLING:
2 cups sliced strawberries
1 cup blueberries
1 cup raspberries
2 teaspoons vanilla extract
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger

FOR THE SPICED SHORTCAKES:
1 1/2 cups reduced fat baking mix (Bisquick)
3 tablespoons sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
6 tablespoons fat free milk
2 cups thawed fat free whipped topping (for serving)

TO PREPARE THE BERRY FILLING:
Mix berries and vanilla in large bowl. Mix 1/3 cup sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon ginger in small bowl. Sprinkle over berries; toss to coat well. Let stand 30 minutes to allow berries to release their juices, stirring occasionally.

TO MAKE THE SPICED SHORTCAKES:
Mix (dry) baking mix, 3 tablespoons sugar, 3/4 teaspoon cinnamon and 1/2 teaspoon ginger in large bowl. Add milk; stir to form a soft dough. (If necessary, knead dough in bowl to incorporate dry ingredients.) Drop dough by 6 spoonfuls onto baking sheet sprayed with no stick cooking spray.

Bake in preheated 425 degree F oven 10 to 12 minutes or until golden brown. Cool slightly on wire rack.

TO SERVE:
Split warm shortcakes. Place 1 shortcake bottom on each plate. Top each with 2/3 cup berry filling and 1/3 cup whipped topping. Cover with shortcake tops.

Makes 6 servings

Nutrition Information Per One Serving: 266 Calories, Fat 2g, Protein 4g, Carbohydrates 58g, Cholesterol 0mg, Sodium 280mg, Fiber 4g

Adapted from source: McCormick