KiwiBerry Shortcake
- 2 cups buttermilk baking mix
- 3 tablespoons granulated sugar
- 1/2 cup milk
- 5 to 6 California kiwifruit
-
- Raspberry Sauce (recipe below)
- Sweetened whipped cream
- Fresh or frozen whole raspberries
- Mint leaves to garnish
- To make biscuits, stir together baking
mix and sugar in a bowl. Add milk and stir until soft dough forms.
Place on board slightly dusted with flour. Roll dough in flour
and shape into ball; knead 10 times. Pat to 1/2-inch thick. Cut
out 5 to 6 biscuits with lightly floured 3-inch round shaped
cookie cutter. Place 2-inches apart on ungreased cookie sheet.
Bake at 450°F for 9 to 11 minutes or until lightly browned.
Cool.
- Peel and slice kiwifruit thinly.
- Drizzle a small amount of Raspberry
Sauce on dessert plates.
- To assemble shortcake, slice biscuit in
half crosswise. Place bottom half of biscuit on sauce. Top with
several slices of kiwifruit. Dollop with a bit of whipped cream
and drizzle with a small amount of sauce. Top with other half
of biscuit. Dollop top with a little more whipped cream and add
a few more slices of kiwi. Garnish with raspberries and mint.
Makes 5 to 6 servings.
Raspberry Sauce:
In food processor or blender, puree 1 (10-ounce) package frozen
red raspberries in syrup, thawed. Over saucepan, strain berries
through a fine sieve, pressing with the back of a spoon. Discard
seeds. Stir in 1 teaspoon cornstarch. Bring to boil, stirring
constantly, until slightly thickened. Cool; cover and chill.
Recipe provided courtesy of California Kiwifruit Commission.
