** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Stir Bisquick, water, sugar and orange peel until soft dough forms.
3. Drop by 6 spoonful onto cookie sheet. Sprinkle with additional sugar, if desired.
4. bake 8 to 10 minutes, until brown. Prepare Cranberry-Apple filling.
5. Split shortcakes and fill and top shortcakes with filling and whipped cream.
6. Cranberry-Apple Filling: Heat cranberries and 1/3 cup apple juice to boiling in 2 qt.
7. pan. Stir in apples and reduce heat. Simmer uncovered 5 minutes, or until apples are softened.
8. Mix remaining ingredients and stir into cranberry mixture.
9. Cook, stirring constantly, until mixture thickens and boils.
10. Boil and stir one minute and remove from heat.
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Dietary Notes:
This recipe is low-sodium with 4mg per serving, low-fat with 0.83g per serving, low-saturated fat with 0.17g per serving and low-cholesterol with 0mg per serving
This recipe is high in Vitamin C with 21% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Corn, Natural Sweeteners, Fructose Malabsorption, Oranges, Apple allergies.
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