Piled-High Shortcake

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  of an 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

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- 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° oven for 7 to 8 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 4 dessert plates; top with fresh fruit and yogurt mixture. Serve immediately.