Nectarine Shortcake

This quick-to-fix nectarine dessert starts with biscuit mix.

Nectarine Shortcake
Servings: 6 Prep 20 mins Bake 425°F 12 mins


  • 4 nectarines
  • 1/4 cup plus 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 2 1/3 cups reduced-calorie biscuit mix
  • 1/2 cup milk
  • 3 tablespoons unsalted butter, melted
  • 2 cups whipped topping

Make It

1. Heat oven to 425 degrees . Pit and slice 3 of the nectarines and toss together with 1/4 cup of the sugar and the vanilla. Set aside. Peel, pit and dice remaining nectarine.

2. In a large bowl, combine biscuit mix, remaining 2 tablespoons sugar, milk and butter. Stir in diced nectarine. Drop 1/2-cup mounds onto a heavy-duty nonstick baking sheet.

3. Bake at 425 degrees for 12 minutes. Cool biscuits on a wire rack. Split one in half horizontally and place bottom on a plate. Top with 1/3 cup of the sliced nectarines and 1/4 cup whipped topping. Place top half of biscuit on whipped topping, and dollop with 1 tablespoon additional topping. Repeat with remaining biscuits, nectarines and whipped topping and serve immediately.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 397, Fat, total (g): 14, chol. (mg): 17, sat. fat (g): 9, carb. (g): 62, fiber (g): 2, pro. (g): 5, sodium (mg): 550, Percent Daily Values are based on a 2,000 calorie diet.