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Dmn Orange Shortcakes

DMN Orange Shortcakes (7 PTS recipe image
These Orange Shortcakes offer a lighter twist on the classic summer dessert. Made with reduced-fat pancake mix and fresh orange juice, they bake up tender and slightly sweet without being heavy. The key is using fresh-squeezed orange juice and zest to infuse the dough with vibrant citrus aroma. Served warm, they are split and layered with raspberry jam, juicy orange slices, and a generous dollop of whipped topping. This dish is perfect for a spring brunch, a light evening treat, or any time you crave something fruity and refreshing. Its easy to assemble and feels indulgent while remaining mindful of dietary points.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 379.9
Dietary: Vegetarian
Description
These Orange Shortcakes offer a lighter twist on the classic summer dessert. Made with reduced-fat pancake mix and fresh orange juice, they bake up tender and slightly sweet without being heavy. The key is using fresh-squeezed orange juice and zest to infuse the dough with vibrant citrus aroma. Served warm, they are split and layered with raspberry jam, juicy orange slices, and a generous dollop of whipped topping. This dish is perfect for a spring brunch, a light evening treat, or any time you crave something fruity and refreshing. Its easy to assemble and feels indulgent while remaining mindful of dietary points.
Ingredients
  • 2 1/4 cup Reduced-fat baking and
  • Pancake mix
  • 2 tablespoon Plus 1 teaspoon sugar
  • (divided
  • Use)
  • Oranges -- (divided use)
  • 1/3 cup Fresh-squeezed orange juice
  • 1/3 cup Plus Y2 cup low-fat milk
  • (divided use)
  • 2 tablespoon Raspberry jam or spread -- (up
  • To 3)
  • 1 Envelope (1.3 oz) whipped
  • Topping mix (to
  • Yield 2 cups topping)
  • 4 Oranges Peeled, cut into
  • Half-cartwheels -- (up to 5)
  • Sl
  • Fresh mint and frozen or
  • Fresh raspberries for
Directions
  1. 1
    Preheat the oven to 350F (175C).
  2. 2
    In a large bowl, whisk together the pancake mix and 1 teaspoon of the sugar.
  3. 3
    In a separate small bowl, combine the fresh-squeezed orange juice and 1/2 cup low-fat milk.
  4. 4
    Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
  5. 5
    Turn the dough out onto a lightly floured surface and gently pat into a circle about 1/2 inch thick.
  6. 6
    Use a biscuit cutter or glass to cut out 6 rounds.
  7. 7
    Place the biscuits on an ungreased baking sheet and bake for 10 to 12 minutes, or until golden brown and cooked through.
  8. 8
    While the shortcakes bake, prepare the whipped topping according to package directions.
  9. 9
    Peel and slice the oranges into half-cartwheels.
  10. 10
    Once baked, split each shortcake in half horizontally.
  11. 11
    Spoon raspberry jam onto the bottom halves.
  12. 12
    Top with orange slices and a dollop of whipped topping.
  13. 13
    Replace the top halves and garnish with fresh mint or raspberries if desired. Serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 379.9kcal
% Daily Value *
Total Fat 8.2g13%
Saturated Fat 1.7g9%
Cholesterol 0.4mg1%
Sodium 450mg19%
Total Carbohydrate 93.2g32%
Dietary Fiber 6.8g28%
Sugars 35.2g
Protein 4.7g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: orange, shortcake, dessert, citrus, light, easy, pancake, mix, raspberry, jam, whipped, topping, fresh, fruit, brunch, healthy, low-fat, quick, summer, treat
Read it online: https://www.chefs-mate.com/recipe/dmn-orange-shortcakes-7-pts/