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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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You can make it with berries or for a variation use peaches or other stone fruits to equal 5 cups of chopped fruit. Ingredients:
1/2 cup old fashioned oats |
1 cup all-purpose flour |
1/2 cup whole wheat flour |
1/4 cup packed light brown sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
3/4 cup low-fat buttermilk |
3 tablespoons canola oil |
1 large egg |
1 lb strawberry, hulled and quartered |
1 cup blackberry |
1 cup blueberries |
1 cup raspberries |
2 tablespoons granulated sugar |
1 tablespoon fresh lime juice |
4 ounces reduced-fat cream cheese, softened |
1/3 cup confectioners' sugar |
1 cup nonfat plain yogurt |
1/2 teaspoon grated fresh lime peel |
Directions:
1. Prepare shortcakes: Preheat oven to 425 degrees. Spray a large cookie sheet with nonstick cooking spray. Place oats in a blender and blend until they are finely ground.
2. In a large bowl, with a wire whisk, combine ground oats, all-purpose flour, whole wheat flour, brown sugar, baking powder, salt, and baking soda until blended. Break up lumps of brown sugar with fingers if necessary.
3. In a small bowl, with wire whisk, mix buttermilk, oil and egg until well blended. Add buttermilk mixture to oat mixture and stir just until blended.
4. Spoon dough by 1/4 cups onto prepared cookie sheets, 3 inches apart, making 8 mounds. Bake 12-14 minutes or until firm when pressed. Transfer shortcakes to a wire rack to cool.
5. Meanwhile prepare berries: In a medium bowl, combine berries, granulated sugar, and lime juice. Makes 6 cups. Set berries aside.
6. Prepare filling: In another medium bowl, with mixer at medium speed, combine cream cheese, confectioner's sugar, and 1/2 cup yogurt. With rubber spatula, gently fold in lime peel and remaining yogurt.
7. To serve, split Shortcakes in half. Place bottom half of a shortcake on each of 8 dessert plates. Top with filling and berries. Replace shortcake tops.
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