Desserts

The All-American Shortcake

(ten 2-inch wedges)

2 cups all-purpose flour
6 packets (2 teaspoons) Sweet 'N Low® granulated sugar substitute, divided
1 tablespoon baking powder
¼ teaspoon salt
¼ cup margarine, softened
¾ cup low fat milk
1 pint plain low fat yogurt
1/8 teaspoon vanilla extract
1/8 teaspoon almond extract
1 cup blueberries
1 cup sliced strawberries
2 cups assorted sliced fruits
¼ cup toasted, slivered almonds
substitute

Preheat, oven to 425°F. 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 ¾ of yogurt mixture and fruit. Top with remaining layer. Spread remaining yogurt and fruit on top; sprinkle with almonds. Chill about 1 hour.

Nutrients Per Serving (1 wedge):

Calories 285, Protein 7 g, Carbohydrate 46 g, Fiber 3 g, Fat 8 g, Sodium 595 mg, Cholesterol 5 mg.

Dietary Exchanges:

3 Other Carbohydrate, 1 ½ Fat