SKINNY BERRY SHORTCAKE

Skinny Berry Shortcake image

Yoplait® yogurt and Cascadian Farm™ berries provide a simple addition to this delicious shortcake - perfect when you are looking for a fruit dessert.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h30m

Yield 6

Number Of Ingredients 13

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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

Steps:

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.

Nutrition Facts : Calories 200, Carbohydrate 31 g, Cholesterol 50 mg, Fat 1, Fiber 3 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 16 g, TransFat 0 g