Three-Fruit Shortcakes Recipe

Three-Fruit Shortcakes Recipe photo by Taste of Home

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A pantry staple -biscuit mix- makes this dessert from Jean Komlos of Plymouth, Michigan, a snap. Liven it up with miniature chocolate chips and the summer's freshest berries and fruits.

This recipe is:

Quick

Diabetic Friendly

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Three-Fruit Shortcakes Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

Ingredients

1 cup biscuit/baking mix
1/4 cup miniature semisweet chocolate chips
1/3 cup 2% milk
1/2 teaspoon sugar
1 cup sliced fresh strawberries
1 cup sliced peeled peaches
1 cup fresh blueberries
1 teaspoon lemon juice
1 tablespoon confectioners' sugar
Whipped topping, optional

Directions

In a small bowl, combine baking mix and chocolate chips; stir in milk until a soft dough forms. Drop by tablespoonfuls 2-in. apart onto a baking sheet coated with cooking spray. Sprinkle with sugar.
Bake at 425° for 12-14 minutes or until golden brown. Remove to a wire rack to cool. Meanwhile, in a large bowl, combine fruits and lemon juice. Add confectioners' sugar; toss to coat.
To assemble, split shortcakes in half. Place cake bottoms on dessert plates. Spoon fruit over bottom halves. Replace shortcake tops. Serve with whipped topping if desired. Yield: 4 servings.

Nutritional Facts 1 shortcake with 3/4 cup fruit (calculated without whipped topping) equals 245 calories, 8 g fat (3 g saturated fat), 2 mg cholesterol, 390 mg sodium, 42 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 fruit.

Originally published as Three-Fruit Shortcakes in Cooking for 2 Summer 2008, p43