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Kiwi-Berry Shortcake

Source of Recipe

internet
Kiwi-Berry Shortcake
Ingredients for 6 Servings

2 cups Buttermilk baking mix
3 tbsp Sugar
1/2 cup Milk
6 California kiwifruit

Raspberry Sauce (recipe below)

Frozen whipped topping, thawed
Fresh or frozen whole raspberries
Mint leaves to garnish



To make biscuits:
Stir together baking mix and sugar in a bowl. Add milk and stir until soft dough forms. Place on board slightly dusted with flour.

Roll dough in flour and shape into ball; knead 10 times. Pat to 1/2-inch thick. Cut out 5-6 biscuits with lightly floured 3-inch round shaped cookie cutter. Place 2 inches apart on ungreased cookie sheet. Bake at 450°F for 9-11 minutes or until lightly browned. Cool.

Peel and slice kiwifruit thinly. Drizzle a small amount of Raspberry Sauce on dessert plates.

To assemble shortcake:
Slice biscuit in half crosswise. Place bottom half of biscuit on sauce. Top with several slices of kiwifruit.
Dollop with a bit of whipped topping and drizzle with a small amount of sauce. Top with other half of biscuit.
Dollop top with a little more whipped topping and add a few more slices of kiwi. Garnish with raspberries and mint.

RASPBERRY SAUCE:
In food processor or blender, puree 1 package (10 ounces) frozen red raspberries in syrup, thawed. Over saucepan, strain berries through a fine sieve, pressing with the back of a spoon. Discard seeds. Stir in 1 teaspoon cornstarch. Bring to boil, stirring constantly, until slightly thickened. Cool; cover and chill.

One serving equals: calories: 320, Total fat: 1.5 grams,
(Saturated fat: 0 grams), Cholesterol: 0 Mg., Sodium: 440 Mg., Carbohydrates: 72 grams, Protein 9 grams