Breakfast

Orange Shortcake with Blueberries is for Breakfast, Dessert.

Orange Shortcake with Blueberries takes several minutes to prepare.

Orange Shortcake with Blueberries takes 12 minutes to cook.

Orange Shortcake with Blueberries makes 12 servings.

The ingredients for Orange Shortcake with Blueberries are:

1 bag frozen unsweetened blueberries
1 orange, zested & halved
4 2/3 C. Bisquick
1 1/3 C. lowfat milk
3 T sugar
3 T Splenda
6 T butter, melted
24 oz. plain, lowfat greek yogurt
Splenda

Here is how you make Orange Shortcake with Blueberries:

Zest orange into a mixing bowl.Partially defrost blueberries. Juice 1/2 of the orange. Mix berries & juice in a bowl; set aside.Add Bisquick, sugar, 3 T Splenda, and melted butter to orange zest. Juice the other half orange into a measuring cup. (I got 1/3 cup.) Add milk to equal 1 2/3 C liquid. Stir together until soft dough forms. Drop by 12 spoonfuls onto ungreased cookie sheet. Bake at 425 for 12 minutes until golden brown.While shortcakes bake, sweeten yogurt with Splenda and vanilla to taste. Split warm shortcakes. Fill & top with blueberries and greek yogurt.Serving Size: makes 12 shortcakesNumber of Servings: 12Recipe submitted by SparkPeople user -CHANTELLE-.

The nutritional information for Orange Shortcake with Blueberries is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 338.1

• Total Fat: 13.4 g
• Cholesterol: 22.7 mg
• Sodium: 527.4 mg
• Total Carbs: 42.9 g
• Dietary Fiber: 2.1 g
• Protein: 11.0 g