Angel Clouds

Well, that's what we call them. Actually they are "Angel Biscuits with Blueberries" on page 345 of Desperation Dinners by Beverly Mills & Alicia Ross. Pre-Rachael Ray, this book deliveres dinner in 20 minutes, and are actually edible and likeable by kids and picky eaters. (Sorry, Rachael). In addition to this recipe, our family also loves - Pop's Pan-Fried Steak and Potatoes (DH's fav)...Wild Turkey Skillet (my fav)...Real Life Lasagna...Oh-So-Easy Tetrazzini...Chicken Chili Quesadillas...Amazing Apple Tart...Magic Brownies (they are made in the microwave!)...These are the ones with the corners turned down!

I've given this book as gifts, and when I worked at the school book sale at Borders several years ago, I easily sold all the copies they had to other class moms.

We had these the other night with my $2 bag of peaches from Super Target. In fact, I usually make the biscuits a little smaller, as my family likes to eat them even without fruit!

Angel Biscuits with Blueberries

2 cups reduced fat Bisquick
1/2 cup skim or low-fat milk
1/3 cup reduced fat sour cream
3 tablespoons sugar
1 2/3 cup fresh blueberries
1 teaspoon almond extract
1 1/2 cups low fat Cool Whip

Heat oven to 450
Place biscuit mix in 2-quart or larger bowl. Add the milk, sour cream and sugar and stir. The dough will be sticky.
Drop the dough onto ungreased cookie sheet by heaping 1/4 cupfuls for 6 large biscuits. Bake in middle of oven just until the tops barely begin to brown - 9 to 11 minutes
While the biscuits bake, rinse and drain the blueberries. Set aside. Stir the almond extract into whipped topping and set aside.
Spoon about 3 tablespoons of whipped topping on biscuit and top with 1/4 cup blueberries.
(The authors suggest cutting biscuit in half, put topping on, then blueberries, cover with other half and add more topping and blueberries on top. My family can't wait that long!)