Summer Fruit Shortcake with Maple Cream
It's okay to indulge in a sweet treat of fresh fruits, yogurt-cream and a freshly baked shortcake.
3 cups summer fruit (such as sliced strawberries, diced peaches,
raspberries or blueberries)
1 tablespoon maple-flavored syrup
1 3/4 cups all-purpose flour
2 tablespoons granulated (white) sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup reduced-fat margarine
1/2 to 2/3 cup fat-free (skim) milk
Maple Cream Ingredients
1/3 cup whipping cream
2 tablespoons confectioners' (powdered) sugar
1 (6 ounce) container Yoplait® Light Fat Free very vanilla yogurt or Yoplait® Original 99% Fat Free
French vanilla yogurt
3/4 teaspoon maple flavor
Preheat oven to 350°F (177°C). Spray a baking sheet with cooking spray. In large bowl, stir together fruit and maple syrup. Let stand about 1 hour until fruit becomes juicy.
In medium bowl, stir together flour, granulated sugar, baking powder and salt. Cut in margarine, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk just until blended. Drop dough by 8 spoonfuls about 2-inches apart onto baking sheet.
Bake 11 to 13 minutes or until golden brown. Remove from baking sheet to wire cooling rack.
In small bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Gently fold in yogurt and maple flavor. Refrigerate until ready to serve.
Split shortcakes horizontally in half while warm. Place about 1/4 cup fruit and 1 tablespoon Maple Cream on bottom half of each shortcake. Add shortcake tops. Top each with additional fruit and 1 tablespoon Maple Cream.
For tender shortcakes, try not to overmix or overwork the dough.
1 Serving: Calories 240 (Calories from Fat 70); Total Fat 7 g (Saturated Fat 2 1/2 g, Trans Fat 0 g); Cholesterol 10 mg; Sodium 390 mg; Total Carbohydrate 38 g (Dietary Fiber 2 g, Sugars 13 g); Protein 4 g