Try this Lighter Peach Shortcake Bobby Dean recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 425 °F.
Combine the baking mix, 2 tablespoons of the sugar and milk in a large bowl until a soft dough forms.
Drop the dough, by heaping tablespoonfuls, onto a large ungreased baking sheet, making a total of 8 biscuits. Bake until the tops spring back when lightly pressed, 10-12 minutes. Transfer the shortcakes to a rack to cool slightly.
Meanwhile, combine the peaches, raspberries, the remaining 2 tablespoons sugar and lemon zest in a large bowl. Let stand, gently stirring occasionally, until the sugar dissolves, about 10 minutes.
Split the shortcakes. Place the bottom halves of the shortcakes on plates; top each with 1/3 cup peach mixture and 1 tablespoon whipped topping. Place the tops of the shortcakes, cut-side down, over the fruit and garnish each with the remaining 1 tablespoon whipped topping.
Test Kitchen Tip: For the very best flavor, make sure to use perfectly ripe summer peaches. Otherwise, frozen thawed peaches will work here too. Just be sure to drain them well, and pat dry with paper towels before using.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (87g) | ||
Recipe Makes: 15 Servings | ||
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Calories: 30 | ||
Calories from Fat: 2 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1860.5mg | 64 % | |
Potassium 139.4mg | 4 % | |
Total Carbohydrate 7.3g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 5.8g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 30
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