Saturday, 8 June 2013

Three-Fruit Shortcakes Recipe

A kitchen staple -biscuit mix- makes this sweet from Jean Komlos of Plymouth, Mich, a click. Cheer it up with small choc chips and the summer's best berries and fruits
Three-Fruit Shortcakes Recipe



Ingredients
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    1 cup biscuit/baking mix
    1/4 cup small semisweet candy chips
    1/3 cup 2% milk
    1/2 tsp. sugar
    1 cup chopped clean strawberries
    1 cup chopped peeled peaches
    1 cup clean blueberries
    1 tsp. orange juice
    1 tbsp confectioners' sugar
    Pulled leading, optional

Directions

    In a normal size dish, merge cooking mix and candy chips; mix in dairy products until a soft money forms. Drop by tablespoonfuls 2-in. apart onto a cooking piece covered with cooking apply. Spread with glucose.
    Prepare at 425° for 12-14 minutes or until fantastic brownish. Eliminate to a cable holder to cool. Meanwhile, in a large dish, merge fresh fruits and freshly squeezed orange fruit juice. Add confectioners' sugar; throw to cover.
    To set up, divided shortcakes in half. Place dessert pants on sweet clothing. Scoop clean fruit over bottom sections. Substitute shortcake covers. Serve with whipped leading if preferred. Yield: 4 meals.

Nutritional Facts 1 shortcake with 3/4 cup clean fruit (calculated without whipped topping) is equal to 245 calories, 8 g fat (3 g soaked fat), 2 mg cholesterol, 390 mg salt, 42 g carbs, 4 g fiber, 4 g protein. Suffering from diabetes Exchanges: 1-1/2 starchy foods, 1-1/2 fat, 1 fruit

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