Pineapple Shortcakes

8
Total Time
31 min
Prep
12 min
Cook
14 min
Serves
8
Difficulty
Easy

Ingredients

sugar

2½ Tbsp

ground cinnamon

¼ tsp

ground cinnamon

tsp

refrigerated biscuit dough

16 oz, 16.3-ounce tube refrigerated buttermilk biscuits

fat free egg substitute

2 Tbsp

pineapple

5 cup(s), (1/2-inch) diced fresh (about 1 pineapple)

fat free whipped topping

1 cup(s), thawed if frozen

Instructions

  1. Preheat oven to 350°F.
  2. Mix together 1/2 tablespoon of sugar and 1/4 teaspoon of cinnamon in cup.
  3. Place biscuits about 2 inches apart on ungreased large baking sheet. Brush tops with egg substitute and sprinkle evenly with cinnamon-sugar mixture. Bake until golden, 14–18 minutes.
  4. Meanwhile, to make filling, combine pineapple, remaining 2 tablespoons sugar, and 1/8 teaspoon cinnamon in large skillet; cook over high heat, stirring frequently, until pineapple is tender, about 5 minutes.
  5. Split biscuits; let cool slightly, about 3 minutes. Place bottoms of biscuits on 8 plates. Top each with about 1/3 cup of pineapple filling and 2 tablespoons of whipped topping. Cover with tops of biscuits and serve warm.
  6. Per serving: 1 filled shortcake

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