Healthified Berry Shortcake

 

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

• 1 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.
• 2 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.
• 3 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.
• 4 Divide shortcakes among 6 dessert plates; top with fresh fruit and yogurt mixture. Serve immediately.