Recipe for cooking peach shortcake

Low-Fat and Low-Calorie Recipes :: Dessert Recipes

Peach Shortcake (WW)

8 servings, 5 points per servings

2 C. reduced-fat buttermilk baking mix
1/2 C. sugar, divided
2 tsp. grated orange zest
2/3 C. low-fat (1%) milk
6 peaches, sliced
1 C. raspberries
2 Tbsp. orange juice
2 Tbsp. strawberry preservings
1 C. thawed frozen light nondairy whipped topping

Preheat oven to 425 degrees F (220 degrees C). Spray a 9-in. (23 cm) round cake pan with nonstick cooking spray.

In a lrg. bowl, Mix together 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 wooden pick inserted in the center comes out clean, about 15 min.

Cool in the pan on a rack for 5 min. Remove from the pan and cool completely, top-side up.

In a lrg. bowl, Mix together the peaches, raspberries, orange juice, preservings and the remaining 1/4 C. of the sugar. Let stand 30 min.

With a serrated knife, split the shortcake in half horizontally. Place the bottom, cut-side up, on a servings 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.

TIP! Raspberries and peaches add a new twist to this old favorite. But if you can\",t forego long-standing traditions