Peach & Blackberry Shortcakes
Source of Recipe
Recipe Institute
Ingredients
3/4 cup plain low-fat yogurt, divided
5 teaspoons sugar, divided
1 tablespoon no-sugar-added blackberry fruit spread
1/2 cup coarsely chopped peeled peach
1/2 cup fresh or thawed frozen blackberries or raspberries
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
2 tablespoons reduced-fat margarine
1/2 teaspoon vanilla
1. Place cheesecloth or coffee filter in large sieve or strainer. Spoon yogurt into sieve; place over large bowl. Refrigerate 20 minutes. Remove yogurt from sieve; discard liquid. Measure 1/4 cup yogurt; blend remaining yogurt, 2 teaspoons sugar and fruit spread in small bowl. Refrigerate until ready to serve.
2. Meanwhile, combine peach, blackberries and 1/2 teaspoon sugar in medium bowl; set aside.
3. Preheat oven to 425°F.
4. Combine flour, baking powder, baking soda and remaining 2-1/2 teaspoons sugar in small bowl. Cut in margarine with pastry blender until mixture resembles coarse crumbs. Combine reserved 1/4 cup yogurt with vanilla. Stir into flour mixture just until dry ingredients are moistened. Shape dough into a ball.
5. Place dough on lightly floured surface. Knead gently 8 times. Divide dough in half. Roll out each half into 3-inch rounds with lightly floured rolling pin. Place rounds on ungreased baking sheet.
6. Bake 12 to 15 minutes or until lightly browned. Immediately remove from baking sheet. Cool shortcakes on wire rack 10 minutes or until cool enough to handle.
7. Cut shortcakes in half. Top bottom halves with fruit mixture, yogurt and remaining halves. Garnish with blackberries and mint, if desired. Serve immediately.
Makes 2 servings
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