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    Peach Shortcake

    Source of Recipe


    List of Ingredients

    Peach Shortcake

    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
    the sugar
    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;
    sprinkle with
    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,
    preserves and
    the remaining 1/4 cup of the sugar; let stand 30 minutes.

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




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