Orange-Scented Shortcakes With Mango And Berries

• Shortcakes:
• 2.5 ounces gluten-free biscuit and baking mix (about 3/4 cup; such as Bob's Red Mill)
• 2 tablespoons sugar
• 1 teaspoon ground cinnamon
• 2 egg whites
• 1/2 cup low-fat buttermilk
• 1 teaspoon grated orange rind
• 1/2 teaspoon vanilla extract
• Topping:
• 1/2 teaspoon grated orange rind
• 1/2 cup orange juice
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups (1/2-inch) cubed mango
• 1 cup quartered mixed berries
• 1 cup plain 2% reduced-fat Greek yogurt (optional)

1. Preheat oven to 375u0b0.
2. To prepare shortcakes, line a baking sheet with parchment paper, and set aside.
3. Weigh or lightly spoon baking mix into a dry measuring cup; level with a knife. Combine baking mix, 2 tablespoons sugar, and cinnamon in a medium bowl, stirring with a whisk. Make a well in center of mixture. Place egg whites in a small bowl; stir with a whisk. Add buttermilk, 1 teaspoon orange rind, and 1/2 teaspoon vanilla, stirring with a whisk. Add to baking mix mixture, stirring just until moist. Spoon batter into 4 mounds 2 inches apart on prepared baking sheet.
4. Bake at 375u0b0 for 13 minutes or until golden.
5. To prepare topping, while shortcakes bake, combine 1/2 teaspoon orange rind and next 3 ingredients in a medium bowl. Add mango and berries, stirring gently to coat.
6. Cut shortcakes in half horizontally using a serrated knife. Place 1 shortcake bottom in each of 4 shallow bowls. Spoon about 1/2 cup mango mixture and 1/4 cup yogurt, if desired, over each shortcake bottom. Top with shortcake tops.

baking mix, sugar, ground cinnamon, egg whites, lowfat buttermilk, orange rind, vanilla, topping, orange rind, orange juice, sugar, vanilla, mango, yogurt

Taken from www.myrecipes.com/recipe/orange-scented-shortcakes (may not work)