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Gingerbread Shortcake Recipe
|Ginger bread mix||14 1⁄2 Ounce (1 Package)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Frozen blueberries||2 Cup (32 tbs)|
|Canned crushed pineapple||8 1⁄4 Ounce, drained (1 Can)|
|Lemon juice||2 Tablespoon|
Serving size: Complete recipe
Calories 2663 Calories from Fat 225
% Daily Value*
Total Fat 26 g39.6%
Saturated Fat 15.5 g77.3%
Trans Fat 0 g
Cholesterol 64.5 mg21.5%
Sodium 2610.3 mg108.8%
Total Carbohydrates 575 g191.7%
Dietary Fiber 18.6 g74.5%
Sugars 333.6 g
Protein 18 g35%
Vitamin A 22.4% Vitamin C 39.4%
Calcium 45.3% Iron 44.4%
*Based on a 2000 Calorie diet
Prepare gingerbread according to package directions, except bake in a 13x9x2-inch baking pan in 350° oven for 18 to 20 minutes or till done.
Meanwhile, for fruit sauce combine brown sugar and cornstarch in saucepan; gradually blend in 1 cup water.
Cook and stir till thickened and bubbly.
Stir in pineapple, butter, and lemon juice.
Spoon sauce over squares of warm gingerbread.