• BH&G 3183

    From Dave Drum@1:229/452 to All on Thu Jul 1 11:01:44 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Blueberry-Lemon Shortcakes
    Categories: Desserts, Fruits, Citrus, Dairy
    Yield: 8 Servings

    1 c All-purpose flour
    1/4 c Quick-cooking rolled oats
    1 1/2 ts Baking powder
    1/4 ts Baking soda
    1/8 ts Salt
    3 tb Cold butter; cut up
    1 lg Egg
    3 tb Fat-free milk
    3 tb Honey
    2 tb Plain Greek yogurt
    2 ts Fine shredded lemon peel
    1 c Fresh blueberries
    1 tb Honey

    MMMMM---------------------HONEY-YOGURT CREAM--------------------------
    6 oz Carton plain Greek yoghurt
    1 tb Honey
    1/2 c Whipped cream

    In a medium bowl stir together yogurt and honey. Fold in
    whipped cream.

    Set oven @ 400ºF/205ºC.

    In a large bowl stir together flour, oats, baking powder,
    baking soda, and salt. Using a pastry blender, cut in
    butter until mixture resembles coarse crumbs. Make a well
    in center of the flour mixture; set aside.

    In a small bowl beat egg lightly with a fork. Stir in
    milk, 2 tablespoons of the honey, 2 tablespoons yogurt,
    and the lemon peel. Add egg mixture all at once to flour
    mixture. Stir just until moistened.

    Using a large spoon, drop dough into 8 mounds onto a
    parchment-lined or lightly greased baking sheet. Bake for
    8 to 10 minutes or until golden. Transfer shortcakes to a
    wire rack; let cool.

    To serve, split shortcakes in half horizontally. Place
    bottom halves on serving plates. Evenly top bottom halves
    with the Honey-Yogurt Cream and blueberries. Top with
    shortcake tops and drizzle evenly with the remaining 1
    tablespoon honey. Serve immediately.

    Better Homes & Gardens | January 2015

    MM Format by Dave Drum - 25 January 2015

    Uncle Dirty Dave's Archives

    MMMMM

    ... "Ask yourself whether you are happy and you cease to be so"-John StuartMill --- EzyBlueWave V3.00 01FB001F
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