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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Lisa Renshaw of Kansas City, Missouri writes, âThis is such a wonderful departure from ho-hum strawberry shortcake.â And with two types of berries, you're getting twice the antioxidants! Ingredients:
1 package (12 ounces) fresh or frozen cranberries |
1 cup fresh or frozen blackberries |
1 cup orange juice |
1/2 cup sugar |
1 teaspoon ground cinnamon |
1-1/2 cups fat-free whipped topping |
1/4 teaspoon chinese five-spice powder |
8 individual round sponge cakes |
Directions:
1. In a large saucepan, combine the berries, orange juice, sugar and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until cranberries pop. Transfer to a small bowl; refrigerate until chilled.
2. Combine whipped topping and five-spice powder. Place sponge cakes on dessert plates; top with berry mixture and whipped topping. Yield: 8 servings.
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