Banana Berry Shortcake

This versatile fruit shortcake can be enjoyed for brunch or dessert.

Yield: 8 servings

Ingredients

1 cup Quaker Oats (quick or old fashioned, uncooked)
1 cup all-purpose flour
1/4 cup sugar
1 tablespoon grated orange or lemon peel
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (optional)
1/4 cup (1/2 stick) margarine or butter, chilled
2/3 cup plain low fat yogurt
Topping:
1 (8 oz.) container plain or vanilla low fat yogurt
1 cup sliced bananas (about 1 large)
1/2 cup fresh raspberries
1/2 cup fresh blueberries
Ground cinnamon

Directions:

Heat oven to 425 F. Lightly grease 8-inch round cake pan.

In large bowl, combine oats, flour, sugar, orange peel, baking powder, baking soda and salt; mix well. Cut in margarine with two knives until crumbly. Add yogurt; mix with fork just until dry ingredients are moistened.

Turn out onto lightly floured surface. Knead gently 8 to10 times. Pat into prepared pan.

Bake 15 to 20 minutes or until golden brown. Cool 5 minutes in pan. Remove to wire rack; cool slightly.

To serve, cut shortcake into 8 wedges. Top with yogurt and fruit; sprinkle with cinnamon.

Nutrition Facts

Yield: 8 servings

Approximate Nutrient Content per serving:

Calories: 210
Calories From Fat: 63
Total Fat: 7 g
Cholesterol: 0 mg
Sodium: 300 mg

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

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