Favorite Fruity Dessert

 

We love summer, and we love dessert, so we wanted to share one of our favorite “better for you” treats – Summer Berry Shortcakes. Most of the time, creating a lighter dessert just takes a bit more thought and research and the end result can be just as satisfying as the high-calorie version. Don’t be surprised when they ask you for the recipe. We like to serve it first, accept any accolades coming our way, and then announce that it’s actually lighter & better for you. We received rave reviews from kids and adults alike.

Summer Shortcakes – Perfect For A Summer Dinner Party
This recipe uses whole-wheat flour and rolled oats, and yogurt and cream cheese instead of whipped cream, making it much healthier than the regular version of this fruity dessert.

Berries
1 pound strawberries, cut into quarters 1 cup blueberries 1 cup raspberries 1 cup blackberries 2 tablespoons granulated sugar 1 tablespoon fresh lemon juice

Shortcakes
½ cup old-fashioned oats ½ cup whole-wheat flour 1 cup all-purpose flour ¼ cup light brown sugar ½ teaspoon salt 2 teaspoons baking powder ¼ teaspoon baking soda ¾ cup low-fat buttermilk 3 tablespoons canola oil 1 large egg

Filling
4 ounces reduced-fat cream cheese, softened 1/3 cup confectioners’ sugar 1 cup nonfat plain yogurt ½ teaspoon grated fresh lemon peel

Directions

1. Prepare shortcakes: Preheat oven to 425 degrees. Spray large cookie sheet with nonstick cooking spray. Place oats in blender and blend until finely ground.
2. 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.
3. 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.
4. Spoon dough by ¼ 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.
5. Meanwhile, prepare berries: In medium bowl, combine berries, granulated sugar, and lemon juice. Makes 6 cups. Set berries aside.
6. Prepare filling: In another medium bowl, with mixer at medium speed, combine cream cheese, confectioners’ sugar, and ½ cup yogurt. With rubber spatula, gently fold in lemon peel and remaining yogurt.
7. 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.

Enjoy!