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
Make it step by step
- Preheat oven to 425°F.
- In a medium bowl, combine blackberries, sugar, vanilla, and ½ teaspoon lemon rind and set aside.
- In another medium bowl, combine biscuit mix, ½ cup plus 2 tablespoons yogurt, and remaining lemon rind.
- Mix until just blended.
- Coat a nonstick baking sheet with cooking spray, add dough in 6 mounds, and bake 8 – 10 minutes or until lightly golden.
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.