Peach Shortcake

Makes 8 Servings

2 cups reduced-fat buttermilk baking mix
1/2 cup sugar
2 tsp grated orange zest
2/3 cup low-fat (1%) milk
6 peaches, sliced
1 cup raspberries
2 Tbsp orange juice
2 Tbsp strawberry preserves
1 cup thawed frozen light non-dairy whipped topping

Preheat the oven to 425 degrees.  Spray a 9" round cake pan with nonstick
cooking spray.  In a large bowl, combine the baking mix, 3 Tbsp of the sugar
and the orange zest.  Add the milk and stir with a fork until a soft dough
forms.  Transfer to the pan and press flat with floured fingers; sprinkle with
1 Tbsp of the sugar.  Bake until a toothpick inserted in the center comes
out clean, about 15 minutes.  Cool in the pan on a rack 5 minutes.  Remove
from the pan and cool completely, top-side up.

In a large bowl, combine the peaches, raspberries, orange juice, preserves and
the remaining 1/4 cup of the sugar; let stand 30 minutes.

With a serrated knife, split the shortcake in half horizontally.  Place the
bottom, cut-side up, on a serving plate; spread with the whipped topping.  Top
with two-thirds of the fruit mixture.  Place the top of the cake, cut side down,
on the fruit.  Cut into wedges to serve, spooning on the remaining fruit.

POINTS:  7.5 (6)

PER SERVING: 277 Calories, 4 g Protein, 4 g Total Fat,
56 g Carbohydrate, 472 mg Sodium

* Whenever possible, I calculate ALL my Points on my website with my Offline Points Calculator
in the Half Points Mode, which rounds UP to the nearest Half Point. This keeps my site consistent.

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