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Orange-Scented Shortcakes with Mango and Berries

Yield 4 servings (serving size: 1 shortcake)
Fresh in-season berries, such as strawberries, raspberries, or blueberries, complement the sweet tropical essence of mango in these delicious shortcakes.

Ingredients

  • Shortcakes:
  • 2.5 ounces gluten-free biscuit and baking mix (about 3/4 cup; such as Bob's Red Mill)
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 2 egg whites
  • 1/2 cup low-fat buttermilk
  • 1 teaspoon grated orange rind
  • 1/2 teaspoon vanilla extract
  • Topping:
  • 1/2 teaspoon grated orange rind
  • 1/2 cup orange juice
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (1/2-inch) cubed mango
  • 1 cup quartered mixed berries
  • 1 cup plain 2% reduced-fat Greek yogurt (optional)

Nutrition Information

  • calories 193
  • fat 1.1 g
  • satfat 0.2 g
  • monofat 0.3 g
  • polyfat 0.3 g
  • protein 5.6 g
  • carbohydrate 40.9 g
  • fiber 3.4 g
  • cholesterol 1 mg
  • iron 1.1 mg
  • sodium 225 mg
  • calcium 109 mg

How to Make It

  1. Preheat oven to 375°.

  2. To prepare shortcakes, line a baking sheet with parchment paper, and set aside.

  3. Weigh or lightly spoon baking mix into a dry measuring cup; level with a knife. Combine baking mix, 2 tablespoons sugar, and cinnamon in a medium bowl, stirring with a whisk. Make a well in center of mixture. Place egg whites in a small bowl; stir with a whisk. Add buttermilk, 1 teaspoon orange rind, and 1/2 teaspoon vanilla, stirring with a whisk. Add to baking mix mixture, stirring just until moist. Spoon batter into 4 mounds 2 inches apart on prepared baking sheet.

  4. Bake at 375° for 13 minutes or until golden.

  5. To prepare topping, while shortcakes bake, combine 1/2 teaspoon orange rind and next 3 ingredients in a medium bowl. Add mango and berries, stirring gently to coat.

  6. Cut shortcakes in half horizontally using a serrated knife. Place 1 shortcake bottom in each of 4 shallow bowls. Spoon about 1/2 cup mango mixture and 1/4 cup yogurt, if desired, over each shortcake bottom. Top with shortcake tops.

Cooking Light Gluten-Free Cookbook