Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
401
Calories
23g
Protein
9g
Fat
59g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Biscuit | 1 medium (45g) | 166 |
| Yogurt | 170g plain Greek | 100 |
| Blackberry | 1 cup (144g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb frozen unsweetened blackberries, thawed
- 3 tbsp sugar
- ½ tsp vanilla
- 1½ tsp grated lemon rind, divided
- 1 cup + 2 tbsp reduced-fat biscuit mix
- 1 cup fat-free artificially sweetened vanilla-flavored yogurt, divided
Directions
1
Preheat oven to 425°F.
2
In a medium bowl, combine blackberries, sugar, vanilla, and ½ teaspoon lemon rind and set aside.
3
In another medium bowl, combine biscuit mix, ½ cup plus 2 tablespoons yogurt, and remaining lemon rind.
4
Mix until just blended.
5
Coat a nonstick baking sheet with cooking spray, add dough in 6 mounds, and bake 8 – 10 minutes or until lightly golden.
6
To serve, place 1 shortcake in each of 6 shallow soup bowls and top each with equal amounts of berry mixture and the remaining yogurt.
Recipe sourced from
fandom