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Low Fat Shortcut Peach Shortcake Recipe
Ingredients
2 cups reduced-fat all-purpose baking mix
30 ounces sliced cling peaches, drained, juice reserved , 2 cans
fat-free whipped topping
Method
Preheat oven to 425°F.
In medium bowl, combine baking mix and reserved peach juice.
Place 6 spoonfuls on ungreased cookie sheet.
Bake for 11 minutes; cakes will be white.
Split cakes; top with half of the peaches.
Replace other cake half.
Add whipped topping and peach slices before serving.
Per serving (1 cake): About 214 calories, 4g protein, 45g carbohydrate, 3g fat, 11% calories from fat, 0mg cholesterol, 511mg sodium, 2g fiber
