Recipe courtesy of Sandra Lee
Blueberries with Orange Zest Shortcake
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- Level: Easy
- Total: 32 min
- Prep: 20 min
- Cook: 12 min
- Yield: about 15 shortcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 189
- Total Fat
- 9 g
- Saturated Fat
- 4 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 1 g
- Sugar
- 14 g
- Protein
- 2 g
- Cholesterol
- 18 mg
- Sodium
- 240 mg
- Level: Easy
- Total: 32 min
- Prep: 20 min
- Cook: 12 min
- Yield: about 15 shortcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 189
- Total Fat
- 9 g
- Saturated Fat
- 4 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 1 g
- Sugar
- 14 g
- Protein
- 2 g
- Cholesterol
- 18 mg
- Sodium
- 240 mg
Ingredients
Berries:
Shortcake:
Topping:
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.
