3 tablespoons sugar
1/2 cup milk
5 to 6 kiwi
Raspberry sauce (see recipe)
Frozen whipped topping, thawed, or whipped cream sweetened with a little sugar
Fresh or frozen raspberries and mint leaves, for garnish
Peel and thinly slice kiwi. Drizzle a small amount of raspberry sauce on dessert plates. To assemble each shortcake, slice biscuit in half crosswise. Place bottom half of biscuit on sauce. Top with several slices of kiwi. Dollop with a bit of whipped topping and drizzle with a small amount of sauce. Top with other half of biscuit. Dollop top with a little more whipped topping and add a few more slices of kiwi. Garnish with raspberries and mint. Makes five to six servings.
In food processor or blender, puree one package (10 ounces) frozen red raspberries in syrup, thawed. Over saucepan, strain berries through a fine sieve, pressing with the back of spoon. Discard seeds. Stir in one teaspoon cornstarch. Bring to boil, stirring constantly, until slightly thickened. Cool; cover and chill.