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.
Return to Recipe Table of Contents