Shortcakes:
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
Flour
Topping:
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
Preparation time: 15 minutes
Baking time: 10�14 minutes per pan
Serving size: 1 shortcake
Nutrition Facts Per Serving:
Calories: 230
Carbohydrate: 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