PEACH SHORTCAKE

This is an old Weight Watchers recipe that I tweaked a little bit.  It is a very tasty, light summery dessert.  The baking mix I use is by Pioneer, and it comes in 6 oz. packets – you have to buy 2 even though you don’t use it all.

 2 c. buttermilk baking mix

½ c. sugar
2 t. orange zest, grated
2/3 c. 2% low-fat milk
½ t. vanilla
6 medium peaches, sliced
1 c. raspberries
2 TB orange juice
2 TB strawberry preserves
1 c. Cool Whip

Preheat oven to 425 degrees.  Coat a 9” round cake pan with Pam.

In a large bowl, combine the baking mix, 3 TB sugar and orange zest.  Add milk and vanilla;  stir with a fork until a soft dough forms.  Transfer to pan and press flat with floured fingers.  Sprinkle with 1 TB of sugar.  Bake about 15 minutes, or until a toothpick inserted in the center comes out clean.  Cool in the pan on a rack for 5 minutes.  Remove from the pan and cool completely, top-side up.

 In a large bowl, combine peaches, raspberries, orange juice, preserves and remaining ¼ c. sugar.  Let stand 30 minutes.

 
With a serrated knife, split the shortcake in half horizontally.  Place bottom, cut-side up, on a serving plate and spread with shipped topping.  Top with 2/3 of fruit mixture.  Place top of cake, cut-side down, on fruit.  Cut into wedges to serve, spooning on remaining fruit.