| Cook Time: 15 min | | | Yield: 1 dozen | |
Ingredients:
1/2 cup sugar
1 teaspoon cinnamon
1 cup unbleached flour
1 cup whole-wheat flour
1 tablespoon baking powder
1/3 cup canola oil
2/3 cup skim milk
4 cups fresh peaches, strawberries, or other fruit, chopped and lightly sugared
1 cup low-fat vanilla yogurt
Instructions:
Preheat oven to 375 degrees. Mix 1 tablespoon of the sugar with 1/2 teaspoon of the cinnamon in a small bowl. Set aside to use as a topping.
In another bowl, combine the remaining sugar, the remaining 1/2 teaspoon cinnamon, the flours, and the baking powder. Combine oil and milk; stir oil mixture into flour mixture until it can be formed into a ball. Drop by tablespoon onto an ungreased baking sheet and flatten. Sprinkle with the cinnamon-sugar topping. Bake 10 to 12 minutes.
To serve, place hot shortcakes on each plate. Spoon fresh fruit onto each shortcake, and top with a dollop of vanilla yogurt.
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
