Orange Short Cake

admin, March 3, 2015

Serving size:6

Ingredients:

  1. 2 to 3 tsp. low sugar or regular raspberry jam
  2. 1 envelope (1.3 oz.) whipped topping mix (to yield 2 cups topping)
  3. 1/2 cup cold lowfat milk
  4. 1/2 Sunkist® orange, grated peel
  5. 4 to 5 Sunkist® oranges, peeled, cut into half cartwheel slices
  6. Fresh mint and frozen or fresh raspberries for garnish (optional)

 

Biscuits:

  1. 2 1/4 cups reduced fat baking and pancake mix
  2. 2 Tbsp. plus 1 tsp. sugar
  3. 1 Sunkist® orange, grated peel
  4. 1/3 cup Sunkist® fresh squeezed orange juice
  5. 1/3 cup lowfat milk

 

Procedure:

  1. Biscuits: In a large bowl combine baking mix, 2 Tbsp. sugar and grated orange peel. Add orange juice and milk, mix until soft dough forms. Place on flour dusted surface, roll in flour and shape into ball. Knead gently 8 to 10 times. Pat or roll into a 6 x 4 inch rectangle. With floured knife, cut into six 2 inch squares. Place 2 inches apart on ungreased cookie sheet. Sprinkle top with remaining 1 tsp. sugar. Bake at 435 degrees for 8 to 11 minutes until just lightly brown on top. Cool
  2. Whipped Cream: In small deep bowl with electric mixer beat whipped topping mix and cold milk at high speed for about 4 minutes, or until topping thickens and soft peaks form. Stir in orange peel.
  1. To Serve: Slice cooled biscuits in half crosswise, spread each biscuit half lightly with raspberry jam. Arrange orange slices and whipped topping on bottom half of each biscuit. Top with remaining biscuit half and additional whipped topping. Garnish with mint and raspberry, if desired.
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