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Shortcut Peach Shortcake

desserts, fruits

2 cups reduced-fat all-purpose baking mix
30 ounces sliced cling peaches; drained
--juice reserved
--2 cans
fat-free whipped topping

1. Preheat oven to 425F. In medium bowl, combine baking mix and reserved peach juice. Place 6 spoonfuls on ungreased cookie sheet.

2. Bake for 11 minutes; cakes will be white.

3. Split cakes; top with half of the peaches. Replace other cake half. Add whipped topping and peach slices before serving.

Per serving (1 cake): About 214 calories, 4g protein, 45g carbohydrate, 3g fat, 11% calories from fat, 0mg cholesterol, 511mg sodium, 2g fiber.

Busted by Gail Shermeyer <>

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Contributor: Lose Weight & Stay Fit, Woman's Day V7#5

Yield: 6 servings

Preparation Time: 0:11

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