Spiced Triple Berry Shortcakes |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This classic summertime dessert gets an antioxidant boost from the addition of Super Spices in the berry filling as well as the shortcakes. Ingredients:
berry filling: |
2 cups sliced fresh strawberries |
1 cup fresh blueberries |
1 cup fresh raspberries |
2 teaspoons mccormick® pure vanilla extract |
1/3 cup sugar |
1/2 teaspoon mccormick® ground cinnamon |
1/4 teaspoon mccormick® ground ginger |
spiced shortcakes: |
1-1/2 cups reduced-fat biscuit/baking mix |
3 tablespoons sugar |
3/4 teaspoon mccormick® ground cinnamon |
1/2 teaspoon mccormick® ground ginger |
6 tablespoons fat-free milk |
2 cups frozen whipped topping |
Directions:
1. For berry filling, in a large bowl, combine berries and vanilla. In a small bowl, combine sugar, cinnamon and ginger. Sprinkle over berries; toss well to coat. Let stand 30 minutes to allow berries to release juices, stirring occasionally.
2. For the spiced shortcakes, combine baking mix, sugar, cinnamon and ginger in a large bowl. Stir in milk to form a soft dough. Drop dough by 6 spoonfuls onto a baking sheet coated with cooking spray.
3. Bake at 425° for 10-12 minutes or until golden brown. Remove to a wire rack to cool slightly. To serve, split warm shortcakes. Place 1 shortcake bottom on each serving plate. Top each with 2/3 cup berry filling and 1/3 cup whipped topping. Cover with shortcake tops. Yield: 6 servings.
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