SUMMER FRUIT SHORTCAKES WITH MAPLE CREAM

Summer Fruit Shortcakes with Maple Cream image

Betty Crocker's Diabetes Cookbook shares a recipe! It's okay to indulge in a sweet treat of fresh fruits, yogurt-cream and a freshly baked shortcake.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h40m

Yield 8

Number Of Ingredients 12

Previous Next

Ingredients

3 cups summer fruit (such as sliced strawberries, diced peaches, raspberries or blueberries)
1 tablespoon maple-flavored syrup
1 3/4 cups Gold Medal™ all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup reduced-fat margarine
1/2 to 2/3 cup fat-free (skim) milk
1/3 cup whipping cream
2 tablespoons powdered sugar
1 container (6 oz) Yoplait® Light Fat Free very vanilla yogurt or Yoplait® Original French vanilla yogurt
3/4 teaspoon maple flavor

Steps:

In large bowl, stir together fruit and maple syrup. Let stand about 1 hour until fruit becomes juicy.
Heat oven to 450°F. Spray large cookie sheet with cooking spray. In medium bowl, stir together flour, granulated sugar, baking powder and salt. Cut in margarine, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk just until blended.
Drop dough by 8 spoonfuls about 2 inches apart onto cookie sheet. Bake 11 to 13 minutes or until golden brown. Remove from cookie sheet to cooling rack.
In small bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Gently fold in yogurt and maple flavor. (Refrigerate until ready to serve.)
Split shortcakes horizontally in half while warm. Place about 1/4 cup fruit and 1 tablespoon Maple Cream on bottom half of each shortcake. Add shortcake tops. Top each with additional fruit and 1 tablespoon Maple Cream.

Nutrition Facts : Calories 240, Carbohydrate 38 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 13 g, TransFat 0 g