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This classic summertime dessert gets its flavor boost from the addition of super spices in the berry filling as well as the shortcakes.
2 cups sliced strawberries
1 cup blueberries
1 cup raspberries
2 teaspoons McCormick® Pure Vanilla Extract
1/3 cup sugar
1/2 teaspoon McCormick® Cinnamon, Ground
1/4 teaspoon McCormick® Ginger, Ground
1 1/2 cups reduced fat baking mix
3 tablespoons sugar
3/4 teaspoon McCormick® Cinnamon, Ground
1/2 teaspoon McCormick® Ginger, Ground
6 tablespoons fat free milk
2 cups thawed fat free whipped topping
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. Let stand 30 minutes to allow berries to release their juices, stirring occasionally.
For the Spiced Shortcakes, preheat oven to 425°F. Mix baking mix, sugar, cinnamon and ginger in large bowl. Add milk; stir to form a soft dough. (If necessary, knead dough in bowl to incorporate dry ingredients.) Drop dough by 6 spoonfuls onto baking sheet sprayed with no stick cooking spray.
Bake 10 to 12 minutes or until golden brown. Cool slightly on wire rack. To serve, split warm shortcakes. Place 1 shortcake bottom on each plate. Top each with 2/3 cup berry filling and 1/3 cup whipped topping. Cover with shortcake tops.
(Amount per serving)
I made these on english muffins. Did not have all the other stuff. Fresh fruit is always the best.
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paulette w on 8/15/2013