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- 1/2 cup(s) old-fashion oats
- 1/2 whole wheat flour
- 1 flour
- 1/4 brown sugar
- 1/4 teaspoon(s) baking soda
- 3/4 low-fat buttermilk
- 3 tablespoon(s) canola oil
- 1 large egg
- 1 cup(s) each blackberries, raspberries, blueberries
- 1 pound(s) strawberries
- 2 tablespoon(s) sugar
- 1 tablespoon(s) fresh lime juice
- 4 ounce(s) cream cheese
- 1/3 cup(s) sugar
- 1 cup(s) non-fat yogurt
- 1/2 teaspoon(s) grated lime peel
- 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.
- Read more: Summer Shortcakes Recipe - Good Housekeeping
This recipe is a personal recipe added by ConniePeters and has not been tested or endorsed by MyRecipes.
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Summer Shortcakes Recipe at a Glance
- COURSE: Desserts