Orange-Scented Shortcakes With Mango And Berries

Name: Orange-Scented Shortcakes With Mango And Berries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Shortcakes:; 2.5 ounces gluten-free biscuit and baking mix (about 3/4 cup; such as Bob's Red Mill); 2 tablespoons sugar; 1 teaspoon ground cinnamon; 2 egg whites; 1/2 cup low-fat buttermilk; 1 teaspoon grated orange rind; 1/2 teaspoon vanilla extract; Topping:; 1/2 teaspoon grated orange rind; 1/2 cup orange juice; 1 tablespoon sugar; 1 teaspoon vanilla extract; 1 1/2 cups (1/2-inch) cubed mango; 1 cup quartered mixed berries; 1 cup plain 2% reduced-fat Greek yogurt (optional)

Servings: persons

Shortcakes:
2.5 ounces gluten-free biscuit and baking mix (about 3/4 cup; such as Bob's Red Mill)
2 tablespoons sugar
1 teaspoon ground cinnamon
2 egg whites
1/2 cup low-fat buttermilk
1 teaspoon grated orange rind
1/2 teaspoon vanilla extract
Topping:
1/2 teaspoon grated orange rind
1/2 cup orange juice
1 tablespoon sugar
1 teaspoon vanilla extract
1 1/2 cups (1/2-inch) cubed mango
1 cup quartered mixed berries
1 cup plain 2% reduced-fat Greek yogurt (optional)

1
Preheat oven to 375u00b0.
2
To prepare shortcakes, line a baking sheet with parchment paper, and set aside.
3
Weigh or lightly spoon baking mix into a dry measuring cup; level with a knife. Combine baking mix, 2 tablespoons sugar, and cinnamon in a medium bowl, stirring with a whisk. Make a well in center of mixture. Place egg whites in a small bowl; stir with a whisk. Add buttermilk, 1 teaspoon orange rind, and 1/2 teaspoon vanilla, stirring with a whisk. Add to baking mix mixture, stirring just until moist. Spoon batter into 4 mounds 2 inches apart on prepared baking sheet.
4
Bake at 375u00b0 for 13 minutes or until golden.
5
To prepare topping, while shortcakes bake, combine 1/2 teaspoon orange rind and next 3 ingredients in a medium bowl. Add mango and berries, stirring gently to coat.
6
Cut shortcakes in half horizontally using a serrated knife. Place 1 shortcake bottom in each of 4 shallow bowls. Spoon about 1/2 cup mango mixture and 1/4 cup yogurt, if desired, over each shortcake bottom. Top with shortcake tops.

454

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Shortcakes:, 2.5 ounces gluten-free biscuit and baking mix (about 3/4 cup; such as Bob's Red Mill), 2 tablespoons sugar, 1 teaspoon ground cinnamon, and more.

Yes, Orange-Scented Shortcakes With Mango And Berries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!