Instructions: HEAT oven to 425 degrees. Prepare Orange Filling. Mix remaining ingredients until soft dough forms.

TURN dough onto surface dusted with baking mix; gently roll in baking mix to coat. Shape into ball; knead gently 8 to 10 times. Roll 1/2 inch thick.

Cut with 3-inch round cutter dipped in baking mix. Place on ungreased cookie sheet.

BAKE 9 to 11 minutes or until golden brown. Split shortcakes horizontally.

Fill and top shortcakes with filling. Top with dollop of orange yogurt if desired. 6 servings.

Orange filling: Grate 1-1/2 teaspoons peel from orange; reserve. Squeeze juice from orange; add enough reserved mandarin orange syrup to equal 2/3 cup. Mix orange juice mixture, reserved orange peel and the cornstarch in 1-1/2 quart saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Stir in mandarin orange segments. Remove from heat; cool.

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