Lemon Berry Shortcakes Recipe

Ingredients

1/4

cup sugar

2

tablespoons grated lemon peel

1/4

cup blueberry preserves or jam

1

tablespoon water

2

tablespoons fresh lemon juice

1 1/2

cups fresh strawberries, quartered

1 1/2

cups fresh blueberries

1 3/4

                        cups Bisquick Heart Smart® mix

1/3

cup plus 1 tablespoon 1% (low-fat) milk

5

tablespoons frozen (thawed) fat-free whipped topping

Preparation

Heat oven to 425°F. Spray cookie sheet with cooking spray. In small bowl, mix sugar and lemon peel.

In 12-inch skillet, heat preserves and water over medium heat until preserves are melted. Stir in 1 tablespoon of the sugar mixture, the lemon juice, strawberries and blueberries. Cook 1 minute, stirring constantly, until sugar is dissolved. Remove from heat; set aside.

In medium bowl, stir Bisquick mix, milk and remaining sugar mixture just until dry ingredients are moistened. On lightly floured surface, press dough to 1/2-inch thickness. Cut dough with 2 1/2-inch round cutter. Place rounds on cookie sheet.

Bake 10 to 12 minutes or until golden. Split shortcakes in half; spoon berry mixture evenly over shortcake bottoms. Top each with 1 tablespoon whipped topping; cover with shortcake tops.

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