POINTS® Value | 5 Servings | 8 Preparation Time | 20 min Cooking Time | 15 min Level of Difficulty | Difficult
desserts | Raspberries and peaches add a new twist to this old favorite. But if you can`t forgo a long-standing tradition, juicy strawberries still make a wonderful shortcake.
Ingredients
2 cup buttermilk baking mix 1/2 cup sugar 2 tsp orange zest, grated 2/3 cup 1% low-fat milk 6 medium peach(es), sliced 1 cups raspberries 2 Tbsp orange juice 2 Tbsp preserves, strawberry 1 cup lite whipped topping Instructions
1 Preheat oven to 425°F. Coat a 9-inch round cake pan with cooking spray.
2 In a large bowl, combine baking mix, 3 tablespoons of sugar and orange zest.
3 Add milk and stir with a fork until a soft dough forms. Transfer to pan and press flat with floured fingers. Sprinkle with 1 tablespoon of sugar.
4 Bake until a toothpick inserted in center comes out clean, about 15 minutes.
5 Cool in pan on a rack for 5 minutes. Remove from pan and cool completely, top-side up.
6 In a large bowl, combine peaches, raspberries, orange juice, preserves and remaining 1/4 cup of sugar. Let stand 30 minutes.
7 With a serrated knife, split shortcake in half horizontally. Place bottom, cut-side up, on a serving plate and spread with whipped topping. Top with two-thirds of fruit mixture.
8 Place top of cake, cut-side down, on fruit. Cut into wedges to serve, spooning on remaining fruit.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!