Peach Shortcakes

By lindybug

1 shortcake = 5 pts

Ingredients

• 1 cup plus 2 Tbsp low fat baking mix
• 3 Tbsp granulated sugar, divided
• 1/8 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/3 cup 1% low fat milk
• 1 Tbsp butter, melted
• 2 tsp turbinado sugar
• 3 cups frozen sliced peaches
• 1/4 cup fat free Cool Whip, thawed

Preparation

Step 1

1. Preheat oven to 425 degrees.

2. Lightly spoon 1 cup baking mix into a dry measuring cup; level with a knife. Combine 1 cup plus 2 Tbsp baking mix with next 3 ingredients; stir well. Add milk and butter, stirring just until combined.

3. Form dough into 4 3" circles on an ungreased baking sheet. Sprinkle each with 1/2 tsp turbinado sugar. Bake at 425 degrees for 10 min or until lightly golden.

4. While shortcakes bake, sprinkle peaches with remaining 1 Tbsp granulated sugar; stir well. Microwave at HIGH 3 min.

5. Split each shortcake in half horizontally. Place bottom halves of cakes on dessert plates. Top each with 3/4 cup peach mixture and 1 Tbsp whipped topping. Top with remaining cake halves. Serve warm.