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Morning Shortcake w/ Vanilla Blackberries

Source of Recipe

Quick and Easy Low-Carb Cooking" by Nancy Hughes - email

MORNING SHORTCAKE WITH VANILLA BLACKBERRIES

Exchanges
WW Points
Yield: 6 servings

- 1 pound frozen unsweetened blackberries, thawed
- 3 tablespoons sugar
- 1/2 teaspoon vanilla
- 1-1/2 teaspoons grated lemon rind, divided
- 1 cup plus 2 tablespoons reduced-fat biscuit mix
- 1 cup fat-free artificially sweetened vanilla-flavored yogurt, divided


Preheat oven to 425ºF.

In a medium bowl, combine blackberries, sugar, vanilla, and 1/2 teaspoon lemon rind and set aside.

In another medium bowl, combine biscuit mix, 1/2 cup plus 2 tablespoons yogurt, and remaining lemon rind. Mix until just blended.

Coat a nonstick baking sheet with cooking spray, add dough
in 6 mounds, and bake 8-10 minutes or until lightly golden.

To serve:
Place 1 shortcake in each of 6 shallow soup bowls and top each with equal amounts of berry mixture and the remaining yogurt.

One serving (1/6 of recipe) equals: Calories: 174, Fat: 2 g, Cholesterol: 1 mg, Sodium: 302 mg, Carbohydrate: 37 g, Dietary Fiber: 4 g, Protein: 4 g ++++ Exchanges: 1 Starch, 1 Fruit, 1/2 Carbohydrate ++++ WWP: 3