Piled-High Berry Shortcake


3/4 cup all-purpose flour

2 teaspoons granulated sugar

1 teaspoon baking powder

1/8 teaspoon baking soda

dash salt

2 tablespoons butter

1/4 cup lowfat buttermilk

1 slightly beaten egg yolk

Nonstick cooking spray

1/2-8 ounce package fat free cream cheese, softened
1-6 ounce carton plain nonfat yogurt

3 tablespoons low-sugar strawberry preserves

1 1/2 cups fresh boysenberries, raspberries, and/or blackberries

For shortcakes, in a medium bowl stir together flour, sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture. In a small bowl combine buttermilk and egg yolk. Add to flour mixture all at once, stirring just until moistened.

Lightly coat a baking sheet with nonstick cooking spray; set aside. On a lightly floured surface, pat or roll dough to 1/2-inch thickness. Using a floured 2- to 3-inch cookie cutter, cut dough into 4 desired shaped shortcakes, rerolling scraps as necessary. Place on prepared baking sheet. Bake in a 425 degrees oven for 7 to 8 minutes or until golden. Cool on a wire rack.

In a medium bowl beat cream cheese with an electric mixer on medium speed for 30 seconds. Gradually beat in yogurt and preserves until smooth.

Divide shortcakes among 4 dessert plates; top with fresh fruit and yogurt mixture. Serve immediately.

Recipe shared from: http://www.bhg.com/recipe/breads/piled-high-shortcake/