Wednesday, March 26, 2008

White Chocolate Shortcakes with Raspberries

White Chocolate Shortcakes with Raspberries
by: Betty Crocker

Prep Time:10 min
Start to Finish:30 min
Makes:7 servings

4 cups raspberries or sliced strawberries
1/4 cup sugar
2 1/3 cups Original Bisquick® mix
1/2 cup milk
3 tablespoons sugar
2 tablespoons butter or margarine, melted
2 ounces white baking bars (white chocolate), finely chopped
1. Heat oven to 425ºF. Toss raspberries and 1/4 cup sugar. Let stand 10 minutes.
2. Meanwhile, stir together remaining ingredients until soft dough forms. Turn dough onto surface dusted with Bisquick. Knead 10 times. Roll 1/2 inch thick. Cut with 3-inch cutter. Place about 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until golden brown. Fill and top shortcakes with raspberries.

Nutrition Information

1 Serving: Calories 310 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 4 g); Cholesterol 5 mg; Sodium 620 mg; Total Carbohydrate 51 g (Dietary Fiber 5 g); Protein 4 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 14 %; Calcium 12 %; Iron 8 % Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Special Touch
For a special touch, cut the shortcake dough with cookie cutters in fun shapes, such as stars, flowers or crescent moons. If you like, top the shortcakes with whipped cream.

Dip the cookie cutter in Bisquick to reduce sticking.

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