desserts

Heat oven to 450°F. Combine flour, 1/4 cup sugar, baking powder and salt in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in milk with fork until mixture forms a ball.

Knead dough 5 times on lightly floured surface until smooth. Roll out to 9×6-inch rectangle, 1/2-inch thick. Cut dough into 6 (3×2-inch) rectangles. Place onto ungreased baking sheet.

Beat egg white with fork in small bowl until well beaten. Brush over tops of shortcake; sprinkle with 2 teaspoons coarse sugar. Bake for 10 to 12 minutes or until lightly browned. Cool slightly. Split in half.

Meanwhile, place 1 1/2 cups raspberries, powdered sugar and orange juice in 5-cup blender container. Cover; blend on high speed until pureed (1 to 2 minutes). Strain sauce to remove seeds, if desired.

To serve, place each bottom half of shortcake on individual dessert plate; top with 3 tablespoons raspberry sauce and 2 tablespoons whipped cream. Top with remaining half of shortcake; drizzle with 1 tablespoon raspberry sauce and 1/4 cup fresh raspberries. Repeat with remaining shortcakes, raspberry sauce, whipped cream and fresh raspberries.

TIP: 1 (6-ounce) container fresh raspberries equals 1 1/2 cups.

Makes 6 servings

Nutritional Info Per 1 Serving: Calories 490, Fat 25 g, Cholesterol 80 mg, Sodium 65 mg, Carbohydrates 58 g, Dietary Fiber 5 g, Protein 7 g

This recipe created by Land O’Lakes.