2 cups buttermilk baking mix (reduced fat or regular)
3 tablespoons sugar 1/2 cup milk
5 to 6 kiwi Raspberry sauce (see recipe)
Frozen whipped topping, thawed, or whipped cream sweetened with a little sugar
Fresh or frozen raspberries and mint leaves, for garnish
To make biscuits, stir together baking mix and sugar in bowl. Add milk and stir until soft dough forms. Place on board lightly dusted with flour. Roll dough in flour and shape into ball; knead 10 times. Pat to one-half-inch thick. Cut out five to six biscuits with lightly floured three-inch round or star-shaped cookie cutter. Place two inches apart on ungreased cookie sheet. Bake at 450 degrees for nine to eleven minutes, until lightly browned; cool.
Peel and thinly slice kiwi. Drizzle a small amount of raspberry sauce on dessert plates. To assemble each shortcake, slice biscuit in half crosswise. Place bottom half of biscuit on sauce. Top with several slices of kiwi. Dollop with a bit of whipped topping and drizzle with a small amount of sauce. Top with other half of biscuit. Dollop top with a little more whipped topping and add a few more slices of kiwi. Garnish with raspberries and mint. Makes five to six servings.
Raspberry Sauce: In food processor or blender, puree
one package (10 ounces) frozen red raspberries in syrup, thawed. Over saucepan, strain
berries through a fine sieve, pressing with the back of spoon. Discard seeds. Stir in one
teaspoon cornstarch. Bring to boil, stirring constantly, until slightly thickened. Cool;
cover and chill.
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