Orange-Scented Shortcakes with Mango and Berries

Ingredients

• 2.5 ounces biscuit and baking mix gluten-free red
• 2  egg whites 
• 1 teaspoon ground cinnamon 
• 0.5 cup buttermilk low-fat
• 1.5 cups mangos cubed
• 1 cup poached berries mixed quartered
• 0.5 cup orange juice 
• 0.5 teaspoon orange rind grated
• 1 teaspoon orange rind grated
• 1 tablespoon sugar 
• 2 tablespoons sugar 
• 0.5 teaspoon vanilla extract 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• baking sheet
• baking paper
• oven
• knife
• whisk
• measuring cup
• serrated knife

Directions

1. Preheat oven to 37
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.
4. Combine baking mix, 2 tablespoons sugar, and cinnamon in a medium bowl, stirring with a whisk. Make a well in center of mixture.
5. Place egg whites in a small bowl; stir with a whisk.
6. Add buttermilk, 1 teaspoon orange rind, and 1/2 teaspoon vanilla, stirring with a whisk.
7. Add to baking mix mixture, stirring just until moist. Spoon batter into 4 mounds 2 inches apart on prepared baking sheet.
8. Bake at 375 for 13 minutes or until golden.
9. To prepare topping, while shortcakes bake, combine 1/2 teaspoon orange rind and next 3 ingredients in a medium bowl.
10. Add mango and berries, stirring gently to coat.
11. Cut shortcakes in half horizontally using a serrated knife.
12. 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.