MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Blueberry-Lemon Shortcakes
Categories: Desserts, Fruits, Citrus, Dairy
Yield: 8 Servings
1 c All-purpose flour
1/4 c Quick-cooking rolled oats
1 1/2 ts Baking powder
1/4 ts Baking soda
1/8 ts Salt
3 tb Cold butter; cut up
1 lg Egg
3 tb Fat-free milk
3 tb Honey
2 tb Plain Greek yogurt
2 ts Fine shredded lemon peel
1 c Fresh blueberries
1 tb Honey
MMMMM---------------------HONEY-YOGURT CREAM--------------------------
6 oz Carton plain Greek yoghurt
1 tb Honey
1/2 c Whipped cream
In a medium bowl stir together yogurt and honey. Fold in
whipped cream.
Set oven @ 400ºF/205ºC.
In a large bowl stir together flour, oats, baking powder,
baking soda, and salt. Using a pastry blender, cut in
butter until mixture resembles coarse crumbs. Make a well
in center of the flour mixture; set aside.
In a small bowl beat egg lightly with a fork. Stir in
milk, 2 tablespoons of the honey, 2 tablespoons yogurt,
and the lemon peel. Add egg mixture all at once to flour
mixture. Stir just until moistened.
Using a large spoon, drop dough into 8 mounds onto a
parchment-lined or lightly greased baking sheet. Bake for
8 to 10 minutes or until golden. Transfer shortcakes to a
wire rack; let cool.
To serve, split shortcakes in half horizontally. Place
bottom halves on serving plates. Evenly top bottom halves
with the Honey-Yogurt Cream and blueberries. Top with
shortcake tops and drizzle evenly with the remaining 1
tablespoon honey. Serve immediately.
Better Homes & Gardens | January 2015
MM Format by Dave Drum - 25 January 2015
Uncle Dirty Dave's Archives
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