White Chocolate Shortcakes with Raspberries

Roll out and bake up these tempting white chocolate shortcakes, then fill and top them with sweet red raspberries.

Prep Time: 10 min
Start to Finish: 30 min
Makes: 7 servings

4 cups raspberries or sliced strawberries
1/4 cup sugar
2 1/3 cups Original Bisquick mix
1/2 cup milk
3 tablespoons sugar
2 tablespoons butter or margarine, melted
2 ounces white baking bars (white chocolate), finely chopped

1. Heat oven to 425 degrees F. Toss raspberries and 1/4 cup sugar. Let stand 10 minutes.

2. Meanwhile, stir together remaining ingredients until soft dough forms. Turn dough onto surface dusted with Bisquick. Knead 10 times. Roll 1/2 inch thick. Cut with 3-inch cutter. Place about 2 inches apart on ungreased cookie sheet.

3. Bake 8 to 10 minutes or until golden brown. Fill and top shortcakes with raspberries.

Nutrition Information: 1 Serving: Calories 310 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 4 g); Cholesterol 5 mg; Sodium 620 mg; Total Carbohydrate 51 g (Dietary Fiber 5 g); Protein 4 g

Percent Daily Value*: Vitamin A 4 %; Vitamin C 14 %; Calcium 12 %; Iron 8 %

*Percent Daily Values are based on a 2,000 calorie diet.

Special Touch:
For a special touch, cut the shortcake dough with cookie cutters in fun shapes, such as stars, flowers or crescent moons. If you like, top the shortcakes with whipped cream.

Success:
Dip the cookie cutter in Bisquick to reduce sticking.

Recipe and photograph provided courtesy of Betty Crocker 2007/TM General Mills All Rights Reserved.