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Peach Berry Shortcake


Tuesday, September 07, 2004
6 servings
Butter-flavored cooking spray1 1/4 cup flour
2 tablespoons oatmeal, divided use
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
3 tablespoons light stick margarine
1 3/4 cup nonfat vanilla yogurt, divided use
1/4 cup nonfat milk
1/4 cup honey
1/3 cup all-fruit peach spread
2 cups sliced peaches
2 cups blueberries
Preheat oven to 425 degrees.
Spray a baking sheet with nonstick cooking spray.
In a medium bowl, combine flour, 1 tablespoon oatmeal, baking powder, baking soda and nutmeg.
Cut margarine into mixture using a pastry blender or 2 knives.
In a small bowl, combine 1/4 cup yogurt, milk and honey. Add to flour mixture and stir until combined.
Drop batter by the tablespoons onto the prepared baking sheet, making 6 shortcakes.
Bake 8-10 minutes or until lightly browned.
Cool on wire rack.
In a small bowl, combine remaining 1 1/2 cups of yogurt with the peach spread.
To serve split the shortcakes in 1/2 horizontally and fill with yogurt filling, peaches and blueberries.
Nutrition Facts:
319 calories, 60g carbohydrate, 7.3g protein, 6.2g fat, 1.2g saturated fat, 1.2mg cholesterol, 3.6g dietary fiber, 280mg sodium
Adapted recipe by Jennifer Parham, RD, LD
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