Source of Recipe
List of Ingredients
Makes 8 Servings
2 cups reduced-fat buttermilk baking mix
1/2 cup sugar
2 tsp grated orange zest
2/3 cup low-fat (1%) milk
6 peaches, sliced
1 cup raspberries
2 Tbsp orange juice
2 Tbsp strawberry preserves
1 cup thawed frozen light nondairy whipped topping
Preheat the oven to 425 degrees. Spray a 9" round cake pan with
cooking spray. In a large bowl, combine the baking mix, 3 Tbsp of
and the orange zest. Add the milk and stir with a fork until a soft
forms. Transfer to the pan and press flat with floured fingers;
1 Tbsp of the sugar. Bake until a toothpick inserted in the center
out clean, about 15 minutes. Cool in the pan on a rack 5 minutes.
from the pan and cool completely, top-side up.
In a large bowl, combine the peaches, raspberries, orange juice,
the remaining 1/4 cup of the sugar; let stand 30 minutes.
With a serrated knife, split the shortcake in half horizontally.
bottom, cut-side up, on a serving plate; spread with the whipped
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