Number of servings: 8

POINTS per serving: 5


Cooking Time: 15 minutes


2 cups reduced-fat buttermilk baking mix (Bisquick)

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 425F. Coat a 9-inch (25 cm) round cake pan with cooking spray.

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

3.     Add milk and stir with a fork until a soft dough forms. Transfer to pan and press flat with floured fingers. Sprinkle with 1 tablespoon of sugar.

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

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

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

7.     With a serrated knife, split shortcake in half horizontally. Place bottom, cut-side up, on a serving plate and spread with whipped topping. Top with two-thirds of fruit mixture.

8.     Place top of cap, cut-side down, on fruit. Cut into wedges to serve, spooning on remaining fruit.