Start to finish: 20 minutes
Serving Size: 10 ounces
3/4 cup honey-roasted peanuts
1 can (15 ounce) sweet potatoes, drained
1/2 cup nonfat milk
2 tablespoons melted margarine and sugar
1/4 teaspoon cinnamon
2 cups reduced-fat biscuit mix
4 cups fresh berries, sliced peaches, nectarines or plums or mixture of any fresh fruits in season
1 cup plain nonfat yogurt
Garnish (optional): mint sprigs
Preheat oven to 425º F.
For shortcakes, chop 1/4 cup of the peanuts. Mash enough sweet potatoes to make 3/4 cup. Refrigerate remaining potatoes for other uses. Combine in bowl the mashed potato, milk, margarine, sugar, cinnamon and chopped peanuts. Add biscuit mix and mix until blended (some lumps will remain).
Drop by spoonfuls onto baking sheets coated lightly with peanut oil, making 6 equal portions. If desired, sprinkle top of each with an additional 1/4 teaspoon sugar. Bake on high oven rack for 12 to 14 minutes or until golden and baked in center.
To assemble, split shortcakes and fill and top with fruit, peanuts and yogurt. Garnish with mint if desired.
Notes: Makes 6 Shortcakes
Nutrition information per serving:
Calories from Fat: 144