Raspberry & Cream Shortcakes

A luscious almond-scented cream filling with fresh raspberries is a perfect match for just-baked shortcakes.

  • prep time 15 min
  • total time 25 min
  • ingredients 8
  • servings 2

Ingredients

2
Pillsbury® Grands!® Frozen Buttermilk Biscuits (from 25-oz bag)
1/2
package (3-oz size) cream cheese
1/3
cup whipping cream
1
tablespoon sugar
1
drop almond extract
1
cup fresh raspberries
2
teaspoons butter or margarine, melted
1
teaspoon sugar
  • 1 Bake biscuits as directed on bag.
  • 2 Meanwhile, in medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in whipping cream, 1 tablespoon sugar and the almond extract. Gently fold in raspberries. Refrigerate until serving time.
  • 3 Remove biscuits from oven. Brush tops and sides with butter; sprinkle with 1 teaspoon sugar. Cool 5 minutes. Split biscuits; fill with cream cheese mixture. If desired, garnish with additional raspberries.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    480
    (
    Calories from Fat
    300),
    % Daily Value
    Total Fat
    33g
    33%
    (Saturated Fat
    17g,
    17%
    Trans Fat
    5g
    5%
    ),
    Cholesterol
    80mg
    80%;
    Sodium
    680mg
    680%;
    Total Carbohydrate
    39g
    39%
    (Dietary Fiber
    4g
    4%
      Sugars
    16g
    16%
    ),
    Protein
    7g
    7%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    15%;
    Calcium
    6%;
    Iron
    10%;
    Exchanges:
    2 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;
    Carbohydrate Choices:
    2 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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