Rum-Berry Shortcake
Recipe from
Better Homes and Gardens
For a crunchy twist on traditional shortcakes, substitute bakery-fresh snickerdoodles--the fun-to-say, fun-to-eat cookie. Pile on honey-citrus berries, whipped dessert topping, and toasted coconut.
Servings:
6 servings
Ingredients
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4 tablespoonsorange blossom honeysee savings
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3 tablespoonsdark rum or orange juicesee savings
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1 teaspoonfinely shredded lime peelsee savings
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2 tablespoonlime juicesee savings
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4 cupsmixed summer berries such as blueberries, red or golden raspberries, black raspberries, and sliced strawberriessee savings
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6 largesnickerdoodles or sugar cookiessee savings
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Pressurized whipped dairy dessert toppingsee savings
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Toasted coconut (optional)see savings
Directions
1.
In a medium serving bowl stir together honey, rum or orange juice, lime peel, and lime juice. Add berries; stir gently to mix. Let stand at room temperature at least 15 minutes, or refrigerate up to 1 hour.
2.
On large serving tray, arrange cookies next to bowl of berries. Place whipped topping in bowl of ice. Place toasted coconut in another bowl. To serve, have each person assemble his or her own shortcakes on dessert plates by spooning berries over cookies, then adding whipped topping or coconut. Makes 6 servings.
Nutrition information
Calories 335, Total Fat 10 g, Saturated Fat 2 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 3 g, Cholesterol 15 mg, Sodium 153 mg, Carbohydrate 57 g, Total Sugar 35 g, Fiber 3 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 25%, Calcium 4%, Iron 7%.
Percent Daily Values are based on a 2,000 calorie diet
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