8 servings, 5 points per serving
2 cups reduced-fat buttermilk baking mix
1/2 cup granulated sugar, divided
2 teaspoons grated orange zest
2/3 cup low-fat (1%) milk
6 peaches, sliced
1 cup raspberries
2 tablespoons orange juice
2 tablespoons strawberry preserves
1 cup thawed frozen light nondairy whipped topping
Preheat oven to 425 degrees F (220 degrees C). Spray a 9-inch (23 cm) round cake pan with nonstick cooking spray.
In a large bowl, combine the baking mix, 3 tablespoons of the sugar and the orange zest.
Add the milk and stir with a fork until a soft dough forms. Transfer to the pan and press flat with floured fingers. Sprinkle with 1 tablespoon of the sugar. Bake until a wooden pick inserted in the center comes out clean, about 15 minutes.
Cool in the pan on a rack for 5 minutes. Remove from the pan and cool completely, top-side up.
In a large bowl, combine the peaches, raspberries, orange juice, preserves and the remaining 1/4 cup of the sugar. Let stand 30 minutes.
With a serrated knife, split the shortcake in half horizontally. Place the bottom, cut-side up, on a serving plate and spread with the whipped topping. Top with two-thirds of the fruit mixture. Place the top of the cake, cut-side down, on the fruit. Cut into wedges to serve, spooning on the remaining fruit.
TIP! Raspberries and peaches add a new twist to this old favorite. But if you can’t forego long-standing traditions, juicy strawberries still make a wonderful shortcake.
Per serving: Calories 277, Fat 4g, Saturated fat 2g, Cholesterol 1mg, Sodium 472mg, Carbohydrate 56g, Fiber 2g, Protein 4g, Calcium 74mg