 |
| ||
 | |||
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
Printer-friendly version
1½ cups unsweetened sliced strawberries, frozen or fresh 1½ cups unsweetened raspberries, frozen or fresh 4 tablespoons granulated sugar, divided (or substitute 8-10 packets of artificial sweetener, if desired) 2½ cups Bisquick® Reduced Fat Baking Mix* 1 8-fluid-ounce bottle Homemade Vanilla Ensure®† 1 tablespoon margarine, melted 1½ cups lite whipped topping‡ Directions Preheat the oven to 425° F. Combine the berries and sprinkle with 1 tablespoon of sugar. In a medium bowl, mix together the Bisquick, sugar, Ensure, and margarine until a soft dough forms. Spoon dough onto a cookie sheet that has been sprayed with cooking spray to form 6 individual shortcakes. Bake for 8 to 11 minutes or until browned. Remove from the oven and allow to cool. Split the biscuit in half and place on a serving dish. Spoon ½ cup berries over the biscuit. Place the top half of the biscuit on top of the berries; top with ¼ cup whipped topping, if desired. Serve immediately. The remaining biscuits can be frozen for up to 2 weeks. *Bisquick is not a registered trademark of Abbott Laboratories. †This recipe can be prepared with Ensure®; Ensure® Plus; Ensure® High Calcium; Ensure® High Protein. Nutrition information will vary with product used. ‡Lite whipped topping not reflected in nutrition facts below. |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 |
| | |||||||||||
