triple berry shortcake

Another super easy healthy recipe coming at you!   This is a great recipe for a small dinner party, it looks fancy but only takes about a 1/2 hour from start to finish.  You can use any fruit you'd like for a topping, I used strawberries, blueberries, and raspberries, hence the triple berry title.  Blackberries or warm peaches would also make a great fruit topping for a 

summery shortcake!  

 

Triple Berry Shortcake (serves 6)
Ingredients:
1/2 container strawberries, sliced
1/2 container blueberries
1/2 container raspberries
2 packets Sun Crystals (1/2 sugar, 1/2 stevia) --or sugar/sweetener of your choice
2 tbsp sugar
1 cup Heart Smart Bisquick mix
1/3 cup almond or soy milk
1/2 tsp vanilla extract
sprinkle of cinnamon
whipped cream (optional)


First, preheat your oven to 425 degrees.  While the oven is preheating, rinse all the berries and prep the strawberries.  Sprinkle the fruit with 2 packets of sweetener/sugar of choice.  I like the product Sun Crystals, they come in a green box.  It's a 50-50 sugar & stevia mix and just 5 calories per pack.  It is more granulated than other sweeteners out there, and taste most like sugar but with a fewer calories (in my opinion).  If you are going to use a traditional sweetener, just use 1 packet (2 tsp) as they are sweeter than sugar.  


Next, you can mix the shortcake dough.  In a medium bowl, mix the pancake mix, 2 tbsp sugar, almond milk, vanilla extract, and cinnamon to a soft dough (don't over mix).   Spoon the dough into six equal shortcakes on an ungreased baking sheet, a few inches apart from one another.


Bake until golden brown, 10-12 minutes.  Cool on a rack for about 10 minutes, until cool enough to handle.   Cut in half, spoon a hefty scoop of berries on the bottom shortcake, add a dollop of whipped cream, and top with the other shortcake half.  I hope you like it!