Amount
Ingredient
Preparation



1/2
pint
strawberries

hulled, halved



1/2
pint
blueberries





1/2
pint
blackberries





1/2
pint
raspberries





1/3
cup
sugar

granulated



2
tablespoons
tapioca, quick-cooking





1
teaspoon
lime juice





2
teaspoons
butter

melted



2
teaspoons
brown sugar

packed





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Drop Biscuit Swirl



1
cup
baking mix

reduced-fat



1/4
cup
milk, non-fat





1
tablespoon
fruit jam

4-fruit all-natural conserve

 Toss together strawberries, blueberries, blackberries, 
raspberries, sugar, tapioca and lime juice in large bowl.

Let stand 15 minutes.

Divide into 4 individual 1-cup ramekins.

Place on baking sheet.

Bake at 35'F. 15 minutes.

Spoon Drop Biscuit Swirl batter on top of each ramekin, 
dividing evenly.

Brush each biscuit with butter and sprinkle each with brown 
sugar.

Continue to bake 1-15 minutes or until biscuits are baked 
through.

Let cool to warm. Serve with non-fat milk, if desired.

Makes 4 servings.


Drop Biscuit Swirl: Combine baking mix and milk and stir until 
almost blended.

Swirl in fruit conserve. Makes enough for 4 biscuits.