Lemon-Berry Shortcakes

Ingredients

• 1.8 cups baking mix low-fat (such as Bisquick Heart Smart)
• 1.5 cups blueberries fresh
• 2 tablespoons juice of lemon fresh
• 2 tablespoons lemon zest fresh grated
• 0.3 cup milk 1% low-fat
• 0.3 cup blueberries 
• 1.5 cups strawberries fresh hulled quartered
• 0.3 cup sugar 
• 1 tablespoon water 
• 5 tablespoons cool whip fat-free frozen divided thawed

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• measuring cup

Directions

1. Preheat oven to 42
2. Combine sugar and lemon rind in a small bowl; set aside.
3. Place preserves and water in a large skillet; cook over medium heat until preserves melt. Stir in 1 tablespoon sugar mixture, lemon juice, and berries. Cook 1 minute or until sugar dissolves.
4. Lightly spoon baking mix into dry measuring cups; level with a knife.
5. Combine baking mix, milk, and remaining sugar mixture, stirring just until dry ingredients are moist.
6. Turn dough out onto a lightly floured surface; pat dough to a 1/2-inch thickness.
7. Cut dough with a 2 1/2-inch biscuit cutter.
8. Place biscuits on a baking sheet coated with cooking spray.
9. Bake at 425 for 10 to 12 minutes or until golden. Split shortcakes in half; spoon berries evenly over bottom halves of shortcakes. Dollop each serving with 1 tablespoon whipped topping, and top with remaining halves.