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
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
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