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

1.Preheat oven to 425°F.

In medium bowl, combine baking mix and reserved peach juice.

Place 6 spoonfuls on ungreased cookie sheet.

2.Bake for 11 minutes; cakes will be white.

3.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.

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