Peach and plum shortcake

Serves: 8

Time to make: 40 mins

Ingredients

2 cups flour
1 tablespoon baking powder
¼ teaspoon salt
½ teaspoon ground ginger (optional)
3 tablespoons sugar
5 tablespoons reduced-fat spread
½ cup skim milk
2 x 150g tubs vanilla fromage frais
2 peaches, peeled, stonepitXs removed, sliced
2 plums, stonepitXs removed, sliced

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Instructions

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1 Preheat oven to 190°C. Lightly grease a 24-26cm cake tin.

2 In a large bowl, mix dry ingredients. Rub in spread to form breadcrumbs. Stir in milk until just blended. Using your hands, form into a soft dough.

3 Place dough in the base of prepared pan and spread to cover base. Bake for 15 minutes until lightly golden.

4 Cool slightly. Cut shortcake into 16 slices.

5 Sandwich (and then top) shortcake pieces with fromage frais and fruit. Garnish with mint.

HFG tip

Do not assemble the shortcake more than an hour before serving.

Nutrition Info (per serve)

Calories 222 cal

Kilojoules 930 kJ

Protein 7 g

Total fat 5 g

Saturated fat 1 g

Carbohydrates 40 g

Sugar 15 g

Dietary fibre 2 g

Sodium 260 mg

Calcium 70 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.