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Recipe courtesy of Sandra Lee

Show: Semi-Homemade Cooking

Episode: Sailing Luncheon

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Total:: 32 min
Prep:: 20 min
Cook:: 12 min

Yield:: about 15 shortcakes

Level:: Easy

Ingredients

Berries:

1 pound frozen blueberries
1/3 cup sugar
1/4 cup freshly squeezed orange juice
1 teaspoon orange zest

Shortcake:

2 1/3 cups complete box biscuit mix
1/2 cup freshly squeezed orange juice
3 tablespoons sugar
3 tablespoons butter, melted

Topping:

8 ounces non-dairy whipped topping, thawed
1/4 teaspoon orange extract

Directions

Preheat oven to 425 degrees F.

For berries: In a small bowl, combine berries, sugar, orange juice and orange zest. Chill in refrigerator for about 15 minutes.

For shortcake: In a bowl, combine box biscuit mix, orange juice, sugar and butter until soft dough forms (the orange juice will substitute for water in the boxed biscuit mix directions). Using standard-size ice cream scoop, scoop dough onto ungreased cookie sheet. Bake for 10 to 12 minutes or until golden brown.

For topping: Stir orange extract into thawed non-dairy whipped topping. Do not overmix.

Split shortcakes and top with berries and topping mixture.

My Private Notes

Name: Blueberries with Orange Zest Shortcake
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT0H32M0.000S
Yield: about 15 shortcakes
Cuisine: american
Ingredients: 1 pound frozen blueberries; 1/3 cup sugar; 1/4 cup freshly squeezed orange juice; 1 teaspoon orange zest; 2 1/3 cups complete box biscuit mix; 1/2 cup freshly squeezed orange juice; 3 tablespoons sugar; 3 tablespoons butter, melted; 8 ounces non-dairy whipped topping, thawed; 1/4 teaspoon orange extract