Nectarine Shortcake

Name: Nectarine Shortcake
Yield: 6 servings
Cuisine: American
Ingredients: 4 nectarines; 1/4 cup sugar, plus 2 Tbsp. sugar, divided; 1/2 tsp. vanilla extract; 2-1/2 cups reduced-calorie biscuit mix; 1/2 cup milk; 3 Tbsp. unsalted butter, melted; 2 cups whipped topping

Performance Triad @cook_2940124

Army Public Health Center

For the Performance Triad, please use the nutrient & serving size information provided below.
Recipe Analysis: (1 serving = 1 shortcake)
Per Serving: 421 calories; 7g protein; 17g fat, 61g carbs (9 carbs: 1 protein)
Recipe = 0 servings of vegetables, 4 servings of fruit (0 vegetable per serving, 1 fruit per serving)

*This recipe is from Operation Live Well: Eat Well to Live Well cookbook.

Performance Triad @cook_2940124

Army Public Health Center

*This recipe is from Operation Live Well: Eat Well to Live Well cookbook.

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Ingredients

6 servings

4nectarines
1/4 cupsugar, plus 2 Tbsp. sugar, divided
1/2 tsp.vanilla extract
2-1/2 cupsreduced-calorie biscuit mix
1/2 cupmilk
3 Tbsp.unsalted butter, melted
2 cupswhipped topping

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Steps

1

Heat oven to 425°F.
2

Pit and slice 3 of the nectarines and toss together with ¼ cup of the sugar and the vanilla. Set aside.
3

Peel, pit and dice the remaining nectarines.
4

In a large bowl, combine biscuit mix, remaining 2 Tbsp. sugar, milk and butter.
5

Stir in diced nectarine.
6

Drop ½ cup mounds onto a heavy-duty nonstick baking sheet.
7

Bake at 425°F for 12 minutes.
8

Cool biscuits on a wire rack.
9

Split 1 in half horizontally and place bottom on a plate.
10

Top with ½ cup of the sliced nectarines and ¼ cup whipped topping.
11

Place the top half of biscuit on whipped topping and dollop with 1 Tbsp. additional topping.
12

Repeat with remaining biscuits, nectarines and whipped topping; serve immediately.