20 min
PREP TIME
12 min
COOK TIME
230
CALORIES
13
INGREDIENTS
Ingredients
Preparation
Related Recipes
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INGREDIENTS 6 SERVINGS
- Berry Filling
- 2 cups (500 milliliters) strawberries, quartered
- 1 cup (250 milliliters) blueberries
- 1 cup (250 milliliters) raspberries
- 2 teaspoons (10 milliliters) Pure Vanilla Extract
- 1/4 cup (60 milliliters) sugar
- 1/2 teaspoons (2 milliliters) Ground Cinnamon
- 1/4 teaspoon (1 milliliters) Ginger, Ground
- Shortcakes
- 1 1/2 reduced fat bakin gmix
- 3 tablespoons (45 milliliters) sugar
- 3/4 teaspoon (4 milliliters) Ground Cinnamon
- 1/4 teaspoon (1 milliliters) Ginger, Ground
- 6 tablespoons (90 milliliters) fat free milk
- 2 cups (500 milliliters) fat free hipped topping , thawed
Preparation
- 1 Preheat oven to 425°F (220°C). 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. Set aside.
- 2 For the Shortcakes, mix baking mix, sugar, cinnamon and ginger in large bowl. Add milk; stir to form a soft dough. Shape dough into 6 balls. Place dough balls on one side of large, shallow, foil-lined baking pan sprayed with no stick cooking spray. Gently flatten dough balls to about 1/2-inch (1-cm) thick.
- 3 Bake 7 minutes. Remove pan from oven. Spread berries on other side of pan next to the shortcakes.
- 4 Bake 5 minutes longer or until shortcakes are golden brown. Place pan on wire rack to cool berries slightly. Serve each shortcake topped with 2/3 cup (150 ml) Berry Filling and 1/3 cup (75 ml) whipped topping.
NUTRITION INFORMATION
(per Serving)
Lemon Coconut Cupcakes with Coconut Cream Cheese Frosting
![Lemon Coconut Cupcakes with Coconut Cream Cheese Frosting]( "Lemon Coconut Cupcakes with Coconut Cream Cheese Frosting")
Lemon Coconut Cupcakes with Coconut Cream Cheese Frosting
