|Serving Size: 1 wedge||Servings Per Recipe: 10 2-inch wedges|
|Amount Per Serving|
|Calories||285||Total Fat||8 g|
|Cholesterol||5 mg||Sodium||595 mg|
|Total Carbs||46 g||Dietary Fiber||3 g|
Preheat, oven to 425F. In bowl, combine flour, 4 packets Sweet 'N Low, baking powder, and salt. Cut in margarine. Stir in milk; do not overmix. Knead mixture on floured surface. Press dough in 9-inch round cake pan sprayed with nonstick cooking spray. Bake about 20 minutes. Cool on wire rack. Meanwhile, combine yogurt, remaining 2 packets Sweet 'N Low, and vanilla and almond extracts. Chill about 30 minutes.
To assemble, split shortcake horizontally. Spread bottom with 3/4 of yogurt mixture and fruit. Top with remaining layer. Spread remaining yogurt and fruit on top; sprinkle with almonds. Chill about 1 hour.