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Raspberry & Cream Shortcakes

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Raspberry & Cream Shortcakes
  • Prep Time 15 min
  • Total Time 25 min
  • Servings 2
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A luscious almond-scented cream filling with fresh raspberries is a perfect match for just-baked shortcakes.

Ingredients

2
Pillsbury™ Grands!™ Frozen Buttermilk Biscuits (from 25-oz bag)
1/2
package (3-oz size) cream cheese
1/3
cup whipping cream
1
tablespoon sugar
1
drop almond extract
1
cup fresh raspberries
2
teaspoons butter or margarine, melted
1
teaspoon sugar

Directions

  • 1 Bake biscuits as directed on bag.
  • 2 Meanwhile, in medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in whipping cream, 1 tablespoon sugar and the almond extract. Gently fold in raspberries. Refrigerate until serving time.
  • 3 Remove biscuits from oven. Brush tops and sides with butter; sprinkle with 1 teaspoon sugar. Cool 5 minutes. Split biscuits; fill with cream cheese mixture. If desired, garnish with additional raspberries.
2006 © and ®/™ of General Mills
Tips  

Pillsbury® Oven Baked biscuits, rolls and breads are individually frozen, so you can bake just the number you need and pop the rest back in the freezer to bake another day.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
480
(
Calories from Fat
300
)
Daily Value
Total Fat
33g
51%
(
Saturated Fat
17g
87%
,
Trans Fat
5g
)
Cholesterol
80mg
26%
Sodium
680mg
29%
Potassium
160mg
5%
Total Carbohydrate
39g
13%
(
Dietary Fiber
4g
16%
,
Sugars
16g
)
Protein
7g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
2 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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