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| 1/2 x ca. 1/2 Liter | Strawberries, hulled and halved |
| 1/2 x ca. 1/2 Liter | Blueberries |
| 1/2 x ca. 1/2 Liter | Blackberries |
| 1/2 x ca. 1/2 Liter | Raspberries |
| 1/3 Tasse | sugar granulated |
| 2 Teelöffel | Quick-cooking tapioca |
| 1 Teelöffel | lime juice |
| 2 Teelöffel | Butter melted |
| 2 Teelöffel | brown sugar packed |
| 1 Tasse | Reduced-fat baking mix |
| 1/4 Tasse | Non-fat milk |
| 1 Teelöffel | 4-fruit all-natural conserve |
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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 350'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 10-15 minutes or until biscuits are baked through. Let cool to warm. Serve with non-fat milk, if desired. Makes 4 servings.
Each serving contains about: 306 calories; 366 milligrams sodium; 6 milligrams cholesterol; 5 grams fat; 65 grams carbohydrates; 5 grams protein; 3.56 grams fiber.
Drop Biscuit Swirl: Combine baking mix and milk and stir until almost blended. Swirl in fruit conserve. Makes enough for 4 biscuits.
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