How to Make Shortcakes with Cinnamon Fruit

Ingredients

• 1 cup blueberries, fresh or frozen
• 1 cup raspberries, fresh or frozen
• 1 cup blackberries or dark sweet cherries, pitted, fresh or frozen
• 3 tablespoons water
• 1½ tablespoons measure-for-measure sugar substitute
• ½ teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract
• 6 individual sponge cakes (dessert shells)
• ¾ cup no-sugar-added, fat free vanilla ice cream (or fat-free whipped topping)

1. Combine berries, water, sugar substitute, cinnamon, vanilla and almond extracts in mixing bowl. Toss gently to blend. Let stand 30 minutes to absorb flavors.
2. At time of serving, place cakes on each of 6 dessert plates. Spoon 2 tablespoons of the berry mixture in the center of each cake. Top each with 2 tablespoons ice cream, spoon equal amounts of the remaining berries on and around each serving.