Raspberry & Cream Shortcakes A luscious almond-scented cream filling with fresh raspberries is a perfect match for just-baked shortcakes. Prep Time: 15 Min Total Time: 25 Min Makes: 2 servings INGREDIENTS 2Pillsbury® Grands!® Frozen Buttermilk Biscuits (from 25-oz bag) 1/2package (3-oz size) cream cheese1/3cup whipping cream1tablespoon sugar1drop almond extract1cup fresh raspberries2teaspoons butter or margarine, melted1teaspoon sugar DIRECTIONS 1.Bake biscuits as directed on bag.2.Meanwhile, in medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in whipping cream, 1 tablespoon sugar and the almond extract. Gently fold in raspberries. Refrigerate until serving time. 3.Remove biscuits from oven. Brush tops and sides with butter; sprinkle with 1 teaspoon sugar. Cool 5 minutes. Split biscuits; fill with cream cheese mixture. If desired, garnish with additional raspberries. High Altitude (3500-6500 ft): Follow High Altitude package 2006 © and ®/⢠of General Mills
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