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Piled-High Shortcake Makes: 4 servings Serving size: 1 shortcake, 1/3 cup berries, 1/4 cup yogurt mixture Prep: 25 mins Bake: 425°F 7 mins to 8 mins Ingredients 3/4 cup 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 8 ounce package fat free cream cheese, softened 1  6 ounce carton plain nonfat yogurt 3  tablespoons low-sugar strawberry preserves 1 1/2 cups fresh boysenberries, raspberries, and/or blackberries Directions 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- to 3-inch cookie cutter, cut dough into 4 desired shaped shortcakes, rerolling scraps as necessary. Place on prepared baking sheet. Bake in a 425 degrees oven for 7 to 8 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 4 dessert plates; top with fresh fruit and yogurt mixture. Serve immediately. Nutrition Facts(Piled-High Shortcake) Servings Per Recipe 4, Calories 259, Protein (gm) 11, Carbohydrate (gm) 37, Fat, total (gm) 8, Cholesterol (mg) 71, Saturated fat (gm) 4, Monosaturated fat (gm) 2, Polyunsaturated fat (gm) 1, Dietary Fiber, total (gm) 3, Sugar, total (gm) 13, Vitamin A (IU) 534, Vitamin C (mg) 2, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 97, Cobalamin (Vit. B12) (µg) 1, Sodium (mg) 414, Potassium (mg) 278, Calcium (DV %) 263, Iron (DV %) 2, Percent Daily Values are based on a 2,000 calorie diet http://www.bhg.com/recipe/breads/piled-high-shortcake/ Oh and you can follow me on Underarmour’s What’s Beautiful if you want: http://whatsbeautiful.ua.com/profile/9864   (And make a profile too and complete challenges and meet your goals with me!!! :) )

Piled-High Shortcake

Makes: 4 servings
Serving size: 1 shortcake, 1/3 cup berries, 1/4 cup yogurt mixture

Prep: 25 mins Bake: 425°F 7 mins to 8 mins
Ingredients
  • 3/4
    cup 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
    8 ounce package fat free cream cheese, softened
  • 1 
    6 ounce carton plain nonfat yogurt
  • 3 
    tablespoons low-sugar strawberry preserves
  • 1 1/2
    cups fresh boysenberries, raspberries, and/or blackberries
  • Directions

    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- to 3-inch cookie cutter, cut dough into 4 desired shaped shortcakes, rerolling scraps as necessary. Place on prepared baking sheet. Bake in a 425 degrees oven for 7 to 8 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 4 dessert plates; top with fresh fruit and yogurt mixture. Serve immediately.

    Nutrition Facts(Piled-High Shortcake)
    • Servings Per Recipe 4,
    • Calories 259,
    • Protein (gm) 11,
    • Carbohydrate (gm) 37,
    • Fat, total (gm) 8,
    • Cholesterol (mg) 71,
    • Saturated fat (gm) 4,
    • Monosaturated fat (gm) 2,
    • Polyunsaturated fat (gm) 1,
    • Dietary Fiber, total (gm) 3,
    • Sugar, total (gm) 13,
    • Vitamin A (IU) 534,
    • Vitamin C (mg) 2,
    • Thiamin (mg) 0,
    • Riboflavin (mg) 0,
    • Niacin (mg) 2,
    • Pyridoxine (Vit. B6) (mg) 0,
    • Folate (µg) 97,
    • Cobalamin (Vit. B12) (µg) 1,
    • Sodium (mg) 414,
    • Potassium (mg) 278,
    • Calcium (DV %) 263,
    • Iron (DV %) 2,
    • Percent Daily Values are based on a 2,000 calorie diet
    http://www.bhg.com/recipe/breads/piled-high-shortcake/

  • Oh and you can follow me on Underarmour’s What’s Beautiful if you want: http://whatsbeautiful.ua.com/profile/9864   (And make a profile too and complete challenges and meet your goals with me!!! :) )