- Calories 193
- Fat 1.1g
- Satfat 0.2g
- Monofat 0.3g
- Polyfat 0.3g
- Protein 5.6g
- Carbohydrate 40.9g
- Fiber 3.4g
- Cholesterol 1mg
- Iron 1.1mg
- Sodium 225mg
- Calcium 109mg
Orange-Scented Shortcakes with Mango and Berries
Fresh in-season berries, such as strawberries, raspberries, or blueberries, complement the sweet tropical essence of mango in these delicious shortcakes.
How to Make It
Preheat oven to 375°.
To prepare shortcakes, line a baking sheet with parchment paper, and set aside.
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.
Bake at 375° for 13 minutes or until golden.
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.
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