Ingredients:

Preparation:

1. In a large bowl, combine blueberries, raspberries, cherries and 1/4 cup sugar. 2. For shortcake: In a large bowl, stir together biscuit mix and nutmeg. Use a pastry blender to cut butter into flour mixture until mixture resembles coarse crumbs. Make a well in the center of the mixture. Add half-and-half all at once. Using a fork, stir just until moistened. Drop dough into 6 mounds on ungreased baking sheet, flatten each mound with back of spoon until about 3/4 inch thick. Sprinkle each with additional sugar. 3. Bake in 425 degree oven 10 to 12 minutes, or until golden. Cool on wire rack 5 minutes. 4. Meanwhile, in a chilled medium bowl, beat whipping cream, 2 tblespoons sugar and vanilla with an electric mixer on medium speed until soft peaks form. 5. To serve, split warm shortcakes in half horizontally. Using a wide spatula, carefully lift off the top layers. Place bottom layers in 6 shallow dessert dishes. Spoon whipped cream over the bottom layer. Spoon fruit mixture over whipped cream. Carefully replace the top layers. Serve immediately.

Nutritional Information:

Per serving: 604 calories, 35 g fat, 86 mg chol, 855 mg sodium, 67 g carbo, 4 g fiber, 7 g protein