- 5
- 35 mins
Ingredients
- 1/4 cup sugar
- 2 tablespoons grated lemon peel
- 1/4 cup blueberry preserves or jam
- 1 tablespoon water
- 2 tablespoons fresh lemon juice
- 1 1/2 cups fresh strawberries, quartered
- 1 1/2 cups fresh blueberries
- 1 3/4 cups Bisquick Heart Smart® mix
- 1/3 cup plus 1 tablespoon 1% (low-fat) milk
- 5 tablespoons frozen (thawed) fat-free whipped topping
Preparation
Step 1
1 Heat oven to 425°F. Spray cookie sheet with cooking spray. In small bowl, mix sugar and lemon peel.
2 In 12-inch skillet, heat preserves and water over medium heat until preserves are melted. Stir in 1 tablespoon of the sugar mixture, the lemon juice, strawberries and blueberries. Cook 1 minute, stirring constantly, until sugar is dissolved. Remove from heat; set aside.
3 In medium bowl, stir Bisquick mix, milk and remaining sugar mixture just until dry ingredients are moistened. On lightly floured surface, press dough to 1/2-inch thickness. Cut dough with 2 1/2-inch round cutter. Place rounds on cookie sheet.
4 Bake 10 to 12 minutes or until golden. Split shortcakes in half; spoon berry mixture evenly over shortcake bottoms. Top each with 1 tablespoon whipped topping; cover with shortcake tops.
Serving Size: 1 Serving Calories269 , Total Fat3g (Saturated Fat0g, ), Sodium430mg Total Carbohydrate59g (Dietary Fiber3g ), Protein4g