 | | Directions | 1. For the Berry Filling, mix berries and vanilla in large bowl. Mix sugar, cinnamon and ginger in small bowl. Sprinkle over berries; toss to coat well. Let stand 30 minutes to allow berries to release their juices, stirring occasionally.
2. For the Spiced Shortcakes, preheat oven to 425°F. Mix baking mix, sugar, cinnamon and ginger in large bowl. Add milk; stir to form a soft dough. (If necessary, knead dough in bowl to incorporate dry ingredients.) Drop dough by 6 spoonfuls onto baking sheet sprayed with no stick cooking spray.
3. Bake 10 to 12 minutes or until golden brown. Cool slightly on wire rack. To serve, split warm shortcakes. Place 1 shortcake bottom on each plate. Top each with 2/3 cup berry filling and 1/3 cup whipped topping. Cover with shortcake tops. |
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Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 6
|  | | Ingredients | | - | | Berry Filling: |
| - | | 2 cups sliced strawberries |
| - | | 1 cup blueberries |
| - | | 1 cup raspberries |
| - | | 2 teaspoons McCormick® Pure Vanilla Extract |
| - | | 1/3 cup sugar |
| - | | 1/2 teaspoon McCormick® Cinnamon, Ground |
| - | | 1/4 teaspoon McCormick® Ginger, Ground |
| - | | Spiced Shortcakes: |
| - | | 1 1/2 cups reduced fat baking mix |
| - | | 3 tablespoons sugar |
| - | | 3/4 teaspoon McCormick® Cinnamon, Ground |
| - | | 1/2 teaspoon McCormick® Ginger, Ground |
| - | | 6 tablespoons fat free milk |
| - | | 2 cups thawed fat free whipped topping |
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| | Nutrition (per serving) | Calories: 266 Calories
Fat: 2 Grams
Protein: 4 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 58 Grams
Sodium: 280 Milligrams
Fiber: 4 Grams
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