- 2 1/3 cups baking mix
- 2 tablespoons sugar
- 3 tablespoons reduced-calorie stick margarine, melted
- 1/2 cup fat-free half-and-half
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 1/4 cups blueberry 100% fruit spread, heated
- 1/2 cup frozen fat-free whipped topping, thawed
Preheat oven to 425°F. Combine baking mix, sugar, margarine, half-and-half, and flavoring extracts in a large mixing bowl. Stir until ingredients are combined and a soft, sticky dough forms. Turn dough out onto waxed paper dusted with flour and knead 10 times with floured hands. Using a floured rolling pin, roll dough to 1/2-inch thickness and cut into 10 cakes using a 2 1/2-inch-diameter floured glass or biscuit cutter. Place dough on an ungreased baking sheet and bake for 10–14 minutes, or until light golden.
Split each shortcake in half. Cover bottom halves with 1 tablespoon fruit spread and 1 tablespoon whipped topping. Replace shortcake tops and drizzle with 1 tablespoon fruit spread. Serve immediately.
Yield: 10 shortcakes. Serving size: 1 shortcake.
Nutrition Facts Per Serving:
Calories: 230, Carbohydrates: 42 g, Protein: 2 g, Fat: 6 g, Saturated Fat: 2 g, Sodium: 410 mg, Fiber: 1 g
Exchanges per serving: 2 starch, 1 other carbohydrate, 1 fat. Carbohydrate choices: 3.
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.