Lemon-Berry Shortcakes

• 1/4 cup sugar
• 2 tablespoons grated fresh lemon rind
• 1/4 cup blueberry preserves or jam
• 1 tablespoon water
• 2 tablespoons fresh lemon juice
• 1 1/2 cups fresh strawberries, hulled and quartered
• 1 1/2 cups fresh blueberries
• 1 3/4 cups low-fat baking mix (such as Bisquick Heart Smart)
• 1/3 cup plus 1 tablespoon 1% low-fat milk
• Cooking spray
• 5 tablespoons frozen fat-free whipped topping, thawed and divided

1. Preheat oven to 425u0b0.
2. Combine sugar and lemon rind in a small bowl; set aside.
3. Place preserves and water in a large skillet; cook over medium heat until preserves melt. Stir in 1 tablespoon sugar mixture, lemon juice, and berries. Cook 1 minute or until sugar dissolves.
4. Lightly spoon baking mix into dry measuring cups; level with a knife. Combine baking mix, milk, and remaining sugar mixture, stirring just until dry ingredients are moist.
5. Turn dough out onto a lightly floured surface; pat dough to a 1/2-inch thickness. Cut dough with a 2 1/2-inch biscuit cutter. Place biscuits on a baking sheet coated with cooking spray.
6. Bake at 425u0b0 for 10 to 12 minutes or until golden. Split shortcakes in half; spoon berries evenly over bottom halves of shortcakes. Dollop each serving with 1 tablespoon whipped topping, and top with remaining halves.

sugar, lemon rind, blueberry preserves, water, lemon juice, fresh strawberries, fresh blueberries, lowfat baking mix, milk, cooking spray, topping

Taken from www.myrecipes.com/recipe/lemon-berry-shortcakes (may not work)