The inclusion of raspberries, blueberries and antioxidant-rich cinnamon takes this dessert way beyond your standard strawberry shortcake.

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September 2008

Product Reviews / Main Nibbles / Desserts

Recipes: End-Of-Summer Dinner

Page 8: Spiced Triple Berry Shortcake Recipe

This is Part 8 of an eight-part article. Use the index below to navigate through all the recipes.

• Page 1: Strawberry Salsa Recipe With Tortilla Chips
• Page 2: Penne Pasta Salad Recipe With Spinach & Tomatoes
• Page 3: Summer Squash Sauté Recipe
• Page 4: Mediterranean Herb Potato Salad Recipe
• Page 5: Pork Tenderloin Recipe With Honey-Pomegranate Marinade
• Page 6: Grilled Shrimp Recipe With Green Tea & Peach Marinade
• Page 7: Herbed Green Beans Recipe
• Page 8: Spiced Triple Berry Shortcake Recipe

Spiced Triple Berry Shortcake Recipe

This classic summer dessert gets an antioxidant boost from the addition of Super Spices in the berry filling as well as the shortcakes. When serving whipped cream with a sweet dessert, you can leave the sugar out of the whipped cream—try it, it’s delicious and it saves calories.

Serves 6.

Ingredients

Berry Filling

• 2 cups sliced strawberries
• 1 cup blueberries
• 1 cup raspberries
• 2 teaspoons pure vanilla extract
• 1/3 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger

Spiced Shortcakes

• 1-1/2 cups reduced fat baking mix
• 3 tablespoons sugar
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 6 tablespoons fat free milk

Whipped Cream

• 1 pint heavy cream
• 1 tablespoon confectioner’s sugar (optional)
• 1/2 teaspoon vanilla
• A few grains of salt

Preparation

1. Pre-heat oven to 425°F.

2. For the berry filling, mix berries and vanilla in large bowl. Mix sugar, cinnamon and ginger in small bowl. Sprinkle over berries; toss to coat well. Let stand 30 minutes to allow berries to release their juices, stirring occasionally.

3. For the spiced shortcakes, mix baking mix, sugar, cinnamon and ginger in large bowl. Add milk; stir to form a soft dough. (If necessary, knead dough in bowl to incorporate dry ingredients.) Drop dough by 6 spoonfuls onto baking sheet sprayed with non-stick cooking spray.

4. Bake in oven 10 to 12 minutes or until golden brown. Cool slightly on wire rack.

5. Just before serving, whip cream with electric mixer until fluffy, but not stiff.  The cream, bowl and beaters should be chilled.
6. To serve, split warm shortcakes. Place 1 shortcake bottom on each plate. Top each with 2/3 cup berry filling and 1/3 cup whipped cream. Cover with shortcake tops.

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