Racin' Raspberry Shortcake
- Level: Easy
- Yield: 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 351
- Total Fat
- 15
- Saturated Fat
- 7
- Carbohydrates
- 52
- Dietary Fiber
- 5
- Sugar
- 35
- Protein
- 4
- Cholesterol
- 27
- Sodium
- 87
- Total: 22 min
- Prep: 15 min
- Cook: 7 min
Ingredients
3/4 pound raspberries plus more for garnish
1/2 cup sugar
1 tablespoon raspberry liqueur (recommended: Chambord)
1 tablespoon orange juice concentrate
1 teaspoon orange extract
1 container whipped topping
10 shortbread cookies (recommended: Pepperidge Farm Chessmen or Walkers Shortbread)
1 orange, zested
Directions
- Combine raspberries, sugar, liqueur and orange juice concentrate in a bowl and combine with rubber spatula. Transfer to medium saucepan.
- Place saucepan on the side burner of a propane grill, heat mixture on medium heat. Let simmer for 5 to 7 minutes to make compote.
- Combine the orange extract and whipped topping and set aside.
- On a serving platter, place 1 shortbread cookie face up, top with a spoonful of raspberry compote, a dollop of whipped topping, and place a second cookie (or other half of shortbread biscuit) on top. Garnish with a dollop of whipped topping, several raspberries and orange zest.