Summer Shortcakes

Ingredients:

Shortcakes

• 1/2 cup(s) old fashioned oats
• 1 cup(s) all-purpose flour
• 1/2 cup(s) whole wheat flour
• 1/4 cup(s) packed light brwon sugar
• 2 teaspoon(s) baking powder
• 1/2 teaspoon(s) salt
• 1/4 teaspoon(s) baking soda
• 3/4 cup(s) low-fat buttermilk
• 3 tablespoon(s) canola oil
• 1  large egg

Berries

• 1 pound(s) strawberries, hulled into quarters
• 1 cup(s) blackberries
• 1 cup(s) blueberries
• 1 cup(s) raspberries
• 2 tablespoon(s) granulated sugar
• 1 tablespoon(s) fresh lime juice

Filing

• 4 ounce(s) reduced-fat cream cheese (Neufchatel), softened
• 1/3 cup(s) confectioners' sugar
• 1 cup(s) nonfat plain yogurt
• 1/2  teaspoon(s) grated fresh lime peel

Directions:

• Prepare Shortcakes: Preheat oven to 425°F. Spray large cookie sheet with nonstick cooking spray. Place oats in blender and blend until finely ground.
• In large bowl, with 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.
• In small bowl, with wire whisk, mix buttermilk, oil, and egg until well blended. Add buttermilk mixture to oat mixture and stir just until blended.
• Spoon dough by 1/4 cups onto prepared cookie sheet, 3 inches apart, making 8 mounds. Bake 12 to 14 minutes, or until firm when pressed. Transfer Shortcakes to wire racks to cool.
• Meanwhile, prepare Berries: In medium bowl, combine berries, granulated sugar, and lime juice. Makes 6 cups. Set Berries aside.
• Prepare Filling: In another medium bowl, with mixer at medium speed, combine cream cheese, confectioners' sugar, and 1/2 cup yogurt. With rubber spatula, gently fold in lime peel and remaining yogurt.
• 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.

Author: Good Housekeeping
Nutritional Facts:

• Calories - 320
• Yields 8 servings

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