Peach Shortcake

Recipe by: Weight Watchers Magazine

5 Points Per Serving

2 cups reduced-fat buttermilk baking mix

1/2 cup sugar

2 tsp grated orange zest

2/3 cup low-fat (1%) milk

6 peaches, sliced

1 cup raspberries

2 tbsp orange juice

2 tbsp strawberry preserves

1 cup thawed frozen light nondairy whipped topping

1. Preheat oven to 425ºF (220ºC). Spray a 9 inch (23 cm) round cake pan with nonstick cooking spray.

2. In a large bowl, combine the baking mix, 3 tbsp of the sugar and the orange zest.

3. 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 tbsp of the sugar.

4. Bake until a toothpick inserted in the center comes out clean, about 15 minutes.

5. Cool in the pan on a rack for 5 minutes. Remove from the pan and cool completely, top-side up.

6. In a large bowl, combine the peaches, raspberries, orange juice, preserves and the remaining 1/4 cup of the sugar. Let stand 30 minutes.

7. 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.

8. 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 forgo long-standing traditions, juicy strawberries still make a wonderful shortcake.

Makes 8 servings

5 POINTS per serving

Per serving: Calories 277, Fat 4g, Saturated fat 2g, Cholesterol 1mg, Sodium 472mg, Carbohydrate 56g, Fiber 2g, Protein 4g, Calcium 74mg

Shared by: Lori G.