Summer Shortcakes

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.