Raspberry-Lemonade Shortcakes
INGREDIENTS
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2 eggs
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1 cup all-purpose flour
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1 teaspoon baking powder
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1 teaspoon finely shredded lemon peel
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3/4 cup sugar or sugar substitute blend* equivalent to 3/4 cup sugar
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1/2 cup fat-free milk
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2 tablespoons tub-style 60 to 70 percent vegetable oil spread
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1 recipe Raspberry-Lemonade Sauce
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Small lemon wedges (optional)
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Fresh mint leaves (optional)
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3 cups fresh or frozen raspberries
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1/3 cup sugar
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3/4 teaspoon cornstarch
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1/2 teaspoon finely shredded lemon peel
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4 cups fresh or frozen (thawed and drained) raspberries
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Just A Pinch Sweepstakes