Nutrition Facts
Nutrition facts per serving:
- Servings Per Recipe 4 shortcakes (1 shortcake, 1/3 cup berries, 1/4 cup yogurt mixture)
- Calories 259
- Total Fat (g) 8
- Saturated Fat (g) 4
- Monounsaturated Fat (g) 2
- Polyunsaturated Fat (g) 1
- Cholesterol (mg) 71
- Sodium (mg) 414
- Carbohydrate (g) 37
- Total Sugar (g) 13
- Fiber (g) 3
- Protein (g) 11
- Vitamin C (DV%) 3
- Calcium (DV%) 26
- Iron (DV%) 10
Piled-High Shortcake
Bake: 7 minutes
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.






