POINTS® Value |  5
Servings | 8
Preparation Time | 20 min
Cooking Time | 15 min
Level of Difficulty | Difficult

desserts | Raspberries and peaches add a new twist to this old favorite. But if you can`t forgo a long-standing tradition, juicy strawberries still make a wonderful shortcake.

Ingredients

2 cup buttermilk baking mix
1/2 cup sugar
2 tsp orange zest, grated
2/3 cup 1% low-fat milk
6 medium peach(es), sliced
1 cups raspberries
2 Tbsp orange juice
2 Tbsp preserves, strawberry
1 cup lite whipped topping
Instructions

1 Preheat oven to 425°F. Coat a 9-inch round cake pan with cooking spray.

2 In a large bowl, combine baking mix, 3 tablespoons of sugar and orange zest.

3 Add milk and stir with a fork until a soft dough forms. Transfer to pan and press flat with floured fingers. Sprinkle with 1 tablespoon of sugar.

4 Bake until a toothpick inserted in center comes out clean, about 15 minutes.

5 Cool in pan on a rack for 5 minutes. Remove from pan and cool completely, top-side up.

6 In a large bowl, combine peaches, raspberries, orange juice, preserves and remaining 1/4 cup of sugar. Let stand 30 minutes.

7 With a serrated knife, split shortcake in half horizontally. Place bottom, cut-side up, on a serving plate and spread with whipped topping. Top with two-thirds of fruit mixture.

8 Place top of cake, cut-side down, on fruit. Cut into wedges to serve, spooning on remaining fruit.