Blueberries with Orange Zest Shortcake (Sandra Lee) |
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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 15 |
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Ingredients:
1 pound frozen blueberries |
1/3 cup sugar |
1/4 cup freshly squeezed orange juice |
1 teaspoon orange zest |
2 1/3 cups complete box biscuit mix |
1/2 cup freshly squeezed orange juice |
3 tablespoons sugar |
3 tablespoons butter, melted |
8 ounces non-dairy whipped topping, thawed |
1/4 teaspoon orange extract |
Directions:
1. Preheat oven to 425 degrees F.
2. For berries: In a small bowl, combine berries, sugar, orange juice and orange zest. Chill in refrigerator for about 15 minutes.
3. For shortcake: In a bowl, combine box biscuit mix, orange juice, sugar and butter until soft dough forms (the orange juice will substitute for water in the boxed biscuit mix directions). Using standard-size ice cream scoop, scoop dough onto ungreased cookie sheet. Bake for 10 to 12 minutes or until golden brown.
4. For topping: Stir orange extract into thawed non-dairy whipped topping. Do not overmix.
5. Split shortcakes and top with berries and topping mixture.
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