Fruit and Shortcake Kabobs
Fruit and Shortcake Kabobs takes approximately 55 minutes from beginning to end. For 65 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe makes 15 servings with 86 calories, 1g of protein, and 3g of fat each. It is brought to you by Betty Crocker. This recipe is liked by 62 foodies and cooks. If you have bamboo shoots, sugar, milk, and a few other ingredients on hand, you can make it. It works well as a very budget friendly hor d'oeuvre. It is a good option if you're following a gluten free diet. Overall, this recipe earns an improvable spoonacular score of 4%. Strawberry Shortcake Kabobs, Creamy Cherry Pie Fruit Dip with Rainbow Fruit Kabobs, and Fruit Kabobs with Tropical Fruit Coulis are very similar to this recipe.
Servings: 15
Preparation duration: 25 minutes
Cooking duration: 30 minutes
Ingredients:
15 (6-inch) bamboo skewers
3 tablespoons butter or margarine, melted
4 cups assorted fresh fruit (such as strawberries, peaches or kiwifruit)
2/3 cup milk
1/4 cup plus 1 teaspoon sugar
Sweetened whipped cream or frozen (thawed) whipped topping, if desired*
2 1/3 cups Original mix
Equipment:
measuring cup
baking sheet
bowl
oven
wire rack
skewers
Cooking instruction summary:
1 Heat oven to 400F. To measure Bisquick mix, lightly spoon into measuring cup; level off. In medium bowl, stir Bisquick, milk, 1/4 cup of the sugar and butter until soft dough forms. Drop by 30 rounded measuring tablespoonfuls onto ungreased cookie sheet. Sprinkle lightly with remaining sugar. Bake 5 to 7 minutes or until edges are light golden brown. Remove from cookie sheet to cooling rack. Cool completely; about 20 minutes. 2 Alternately thread 2 shortcakes and desired fruit on each skewer. Serve with sweetened whipped cream.
Step by step:
1. Heat oven to 400F. To measure Bisquick mix, lightly spoon into measuring cup; level off. In medium bowl, stir Bisquick, milk, 1/4 cup of the sugar and butter until soft dough forms. Drop by 30 rounded measuring tablespoonfuls onto ungreased cookie sheet. Sprinkle lightly with remaining sugar.
2. Bake 5 to 7 minutes or until edges are light golden brown.
3. Remove from cookie sheet to cooling rack. Cool completely; about 20 minutes.
4. Alternately thread 2 shortcakes and desired fruit on each skewer.
5. Serve with sweetened whipped cream.
Nutrition Information:
covered percent of daily need
