Summer Fruit Shortcake

Customer Rating: Recipe Rated Five Stars - Top Rating

1 Ratings    1 Comments

Ingredients

1-1/2 cups buttermilk baking mix
3/4 cup sugar, divided
1 cup low fat vanilla yogurt
3 egg whites, beaten
1 carton Edy's Slow Churned Vanilla Light Ice Cream OR No Sugar Added OR Yogurt Blends frozen dairy dessert
1 cup fresh strawberries, sliced
1 cup fresh blueberries or raspberries
1 cup fresh sliced peaches or nectarines
Fresh mint leaves, to garnish

Directions:

Preheat oven to 375 degrees F.

To Prepare Shortcake:
Combine baking mix and 1/2 cup sugar. Stir in yogurt and egg whites until dry ingredients are just moistened. Spread batter in greased 9-inch round cake pan. Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 15 minutes. Remove from pan; cool completely on wire rack.

While the shortcake is cooling, combine fruit with remaining 1/4 cup sugar to sweeten. Cover and refrigerate.

To Assemble:
Soften ice cream or Vanilla Yogurt Blends at room temperature for about 5 to 10 minutes. Split shortcake in half horizontally, and place bottom layer, sliced side up, onto serving plate. Top with a layer of ice cream or Vanilla Yogurt Blends (about 2 cups); place half of fruit mixture on top of yogurt. Repeat layers ending with fruit. Garnish with mint.

Recipe compliments of Edy's Ice Cream

Nutrition Facts

Approximate Nutrient Content per serving:

Calories: 259
Calories From Fat: 45
Total Fat: 5.6 g

Nutrition Facts shown using Slow Churned Vanilla Ice Cream. (If using No Sugar Added Vanilla Ice Cream: Calories 249; Fat 5.1 g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Customer Comments

Recipe Rated Five Stars - Top Rating

Chris J Brodhead, WI

“I think it is a FANTASTIC summer recipe, I've made this delicious recipe twice and it has always been a hit!!! It is so easy to make too!!! Everyone should try it!!”

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