VERY BERRY BISCUIT SHORTCAKE
VERY BERRY BISCUIT SHORTCAKE
Yield Portion Size
6 portions
(1 shortcake)
| 6 ea | |
| 4 oz | |
| 2 oz |
Crystal sugar
|
| 16 oz |
Fresh strawberries, sliced
|
| 8 oz | |
| 4 oz |
Fresh mint leaves
|
View Nutrition Information
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 109 mg | 11% |
| Carbohydrate | 66 g | 22% |
| Cholesterol | 3 mg | 1% |
| Total Fat | 27 g | 42% |
| Iron | 4 mg | 24% |
| Potassium | 207 mg | 0% |
| Calories | 525 kcal | 26% |
| Sodium | 875 mg | 36% |
| Protein | 5 g | 10% |
| Polyunsaturated Fat | 7 g | 37% |
| Saturated Fat | 9 g | 45% |
| Sugars | 28 g | 3% |
| Vitamin C | 53 mg | 89% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Brush top of biscuits with melted margarine and sprinkle with sugar.
-
Step 2
Bake biscuits in a 350 F preheated oven for 3 minutes.
-
Step 3
Split baked biscuits in half and fill with berry compote and a generous amount of whipped cream.
-
Step 4
Garnish with fresh mint and additional berries.
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