Peach Shortcake
A yummy new take on this summer picnic classic.
Per serving:
Calories 277, Fat 4g, Saturated fat 2g, Cholesterol 1mg, Sodium 472mg, Carbohydrate 56g, Fiber 2g, Protein 4g, Calcium 74mg
Yield: Serves 8
Ingredients
- 2 cups reduced-fat buttermilk baking mix
- 1/2 cup granulated sugar, divided
- 2 tsp. grated orange zest
- 2/3 cup low-fat 1% milk
- 6 peaches, sliced
- 1 cup raspberries
- 2 Tbs. orange juice
- 2 Tbs. strawberry preserves
- 1 cup thawed frozen light nondairy whipped topping
Instructions
- Preheat oven to 425 degrees F
- Spray a 9-inch round cake pan with nonstick cooking spray
- In a large bowl, combine the baking mix, 3 Tbs. 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 Tbs. of the sugar
- Bake until a wooden pick inserted in the center comes out clean, about 15 minutes
- Cool in the pan on a rack for 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 and 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
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