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Lemon Blueberry Shortcakes with Ginger

List of Ingredients




1 cup flour
1/4 cup sugar
2 tsp. baking powder
1 tsp. grated lemon peel
1/2 tsp. ginger
3 Tbl. margarine or butter
7-9 tsp. skim milk

Filling:
1/ 2 cup nonfat lemon yogurt
1/3 cup frozen light whipped topping thawed
1 tsp. grated lemon peel
1 1/ 2 cups blueberries (fresh or frozen)
powdered sugar




Recipe



Heat oven to 450º.

Spray cookie sheet with nonstick spray.

In medium bowl, combine flour, sugar, baking powder, 1 teaspoon lemon peel and ginger. Using a frok, cut in margarine until mixture resembles coarse crumbs.
Add milk; stir until dough is moistened and clings together.

Make 4-6 big biscuits on the spray-coated cookie sheet.

Bake at 450º for 6-10 minutes.

Remove from cookie sheet and refrigerate on a plate for 5-10 minutes.

In a small bowl, combine yogurt, whipped topping, blueberries, and 1 tsp. lemon peel.
Mix well. Split the biscuits in half and spoon filling on the bottom. Cover with the top of the biscuit and sprinkle with powdered sugar.