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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
Details
Servings 4
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.
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