Summer Shortcakes

1-2/3 cups flour
¼ cup sugar
1½ tsp. baking powder
¼ tsp. baking soda
1 stick margarine
2/3 cup buttermilk

3 cups chopped, peeled and pitted mangos or peaches
1½ cup sliced strawberries
2 tbsp. honey
2 tbsp. lemon juice
1 cup crème fraiche or cottage cheese
1 tbsp. sugar

For shortcakes: Combine flour, ¼ cup sugar, baking powder, and baking soda. Cut in
margarine until crumbly. Make a well in center. Add milk all at once.
Using a fork stir just until moistened. Divide dough into 6 parts. Place
parts on ungreased 1" apart. Pat slightly to shape into smooth round biscuits.
Bake at 375° for 20-25 minutes or until golden brown. Cool biscuits
on wire rack.

In bowl, combine, all the fruit, honey and juice. Let stand 30 minutes. Combine
crème fraiche or cottage cheese and 1 tbsp sugar; chill until needed.

To assemble, split biscuits in half. Place bottom halves on dessert plates.
Top with cheese mixture. Spoon fruit mixture over cheese mixture. Replace
biscuit tops.

6 servings