LEMON-BERRY SHORTCAKES

Lemon-Berry Shortcakes image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 35m

Yield 5

Number Of Ingredients 10

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

Steps:

Heat oven to 425°F. Spray cookie sheet with cooking spray. In small bowl, mix sugar and lemon peel.
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.
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.
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.

Nutrition Facts : Calories 269, Carbohydrate 59 g, Fat 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 430 mg