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Title: Kiwi-Berry Holiday Shortcake w/ Raspberry Sauce
Categories: Holiday Cake
Yield: 6 Servings
| 2 | c | Buttermilk baking mix |
| 3 | tb | Sugar |
| 1/2 | c | Milk |
| 6 | Kiwi fruit | |
| Raspberry sauce (to follow) | ||
| Frozen whipped topping; thaw | ||
| Fresh or frozen raspberries | ||
| Mint leaves to garnish | ||
| RASPBERRY SAUCE | ||
| 1 | pk | Frozen red raspberries |
| . w/ syrup; (10oz) thawed | ||
| 1 | ts | Cornstarch |
To make the biscuits: in a bowl stir together the baking mix and sugar. Add the milk and stir until a soft dough forms. Place on a board lightly dusted with flour. Roll dough in flour and shape into a ball; knead about 10 times. Pat to 1/2-inch thick. Cut out 5 to 6 biscuits with a lightly floured 3-inch round or star-shaped cutter. Place 2 inches apart on an ungreased cookie sheet. Bake at 450øF for about 9 to 11 minutes or until lightly browned. Cool.
Make up the Raspberry Sauce and set aside to chill.
Peel and thinly slice the kiwi fruit.
Drizzle a small amount of raspberry sauce on the dessert plates. Slice the cooled biscuits in half crosswise. Place bottom half of biscuit on sauce. Top with several slices of kiwi fruit. Dollop with a bit of wipped cream or frozen whipped topping and drizzle with a small amount of raspberry sauce. Top with other half of biscuit. Dollop top with a little more whipped cream and add a few more slices of kiwi fruit. Garnish with raspberries and mint leaves.
Makes about 5 to 6 servings.
** Raspberry Sauce **
In a food processor or blender, puree the thawed package of raspberries. Over a saucepan, strain the berries through a fine sieve, pressing with the back of a spoon. Discard the seeds. Stir in the cornstarch. Bring to a boil, stirring constantly, until slightly thickened. Cool, covered, until ready to use. ** Dallas Morning News -- Neighborhood Shopper -- 1 Dec 96 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
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