Ingredients
3/4
cup Gold Medal™ all-purpose flour
2
teaspoons granulated sugar
1
teaspoon baking powder
1/8
teaspoon baking soda
Dash salt
2
tablespoons butter
1/4
cup lowfat buttermilk
1
slightly beaten egg yolk
Nonstick cooking spray
1/2
of an 8-ounce package fat free cream cheese, softened
1
6-ounce carton Yoplait® Fat Free plain yogurt
1/3
cup Cascadian Farm™ organic strawberry fruit spread
2
cups fresh boysenberries, raspberries, and/or blackberries or Cascadian Farm™ frozen organic harvest berries, thawed
Preparation
For shortcakes, in a medium bowl stir together flour, sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture. In a small bowl combine buttermilk and egg yolk. Add to flour mixture all at once, stirring just until moistened.
Lightly coat a baking sheet with nonstick cooking spray; set aside. On a lightly floured surface, pat or roll dough to 1/2-inch thickness. Using a floured 2- inch cookie cutter, cut dough into 6 desired shaped shortcakes, rerolling scraps as necessary. Place on prepared baking sheet. Bake in a 425°F oven for 6 to 7 minutes or until golden. Cool on a wire rack.
In a medium bowl beat cream cheese with an electric mixer on medium speed for 30 seconds. Gradually beat in yogurt and preserves until smooth.
Divide shortcakes among 6 dessert plates; top with fresh fruit and yogurt mixture. Serve immediately.
