THREE-FRUIT SHORTCAKES

Three-Fruit Shortcakes image

A pantry staple -biscuit mix- makes this dessert from Jean Komlos of Plymouth, Michigan, a snap. Liven it up with miniature chocolate chips and the summer's freshest berries and fruits.

Provided by Taste of Home

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 cup biscuit/baking mix
1/4 cup miniature semisweet chocolate chips
1/3 cup 2% milk
1/2 teaspoon sugar
1 cup sliced fresh strawberries
1 cup sliced peeled peaches
1 cup fresh blueberries
1 teaspoon lemon juice
1 tablespoon confectioners' sugar
Whipped topping, optional

Steps:

In a small bowl, combine baking mix and chocolate chips; stir in milk until a soft dough forms. Drop by tablespoonfuls 2-in. apart onto a baking sheet coated with cooking spray. Sprinkle with sugar. , Bake at 425° for 12-14 minutes or until golden brown. Remove to a wire rack to cool. Meanwhile, in a large bowl, combine fruits and lemon juice. Add confectioners' sugar; toss to coat. , To assemble, split shortcakes in half. Place cake bottoms on dessert plates. Spoon fruit over bottom halves. Replace shortcake tops. Serve with whipped topping if desired.

Nutrition Facts : Calories 245 calories, Fat 8g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 390mg sodium, Carbohydrate 42g carbohydrate (19g sugars, Fiber 4g fiber), Protein 4g protein.