Pumpkin Shortcakes with Blueberry Cream Filling recipe
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Ingredients
- 1 cup whole wheat flour 1 cup all-purpose flour ⅓ cup sugar 2 teaspoons baking powder ½ teaspoon salt ½ cup butter ¾ cup canned pumpkin 1 egg ½ cup whipping cream 2 tablespoons sugar 2 (5.3 ounce) containers VOSKOS® Nonfat Blueberry Greek Yogurt 2 cups fresh blueberries ¼ cup sugar
Nutrition Info
- 211.9 caloriescarbohydrate: 28 gcholesterol: 40.9 mgfat: 9.7 gfiber: 2 gprotein: 4.6 gsaturatedFat: 5.9 gservingSize: -sodium: 231.4 mgsugar: 11.9 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Shortcakes with Blueberry Cream Filling
Directions
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Preheat oven to 375 degrees F. Combine the whole wheat and all-purpose flours, sugar, baking powder, and salt in a bowl. Using a pastry blender cut in butter to resemble coarse crumbs. Whisk together the pumpkin and egg, add to flour mixture and stir until dough comes together.
On a floured surface knead dough by gently folding and pressing until it just holds together. Pat dough out to 3/4-inch thickness. Using a floured 2-inch biscuit cutter cut out shortcakes, reroll scraps as necessary. Place shortcakes 1 inch apart on an ungreased baking sheet. Bake for 12 to 15 minutes or until golden. Cool on baking sheet for 5 minutes. Serve warm shortcakes split and filled with Blueberry Filling and Blueberry Sauce (see Steps 3 and 4 below).
Blueberry Filling: Combine whipping cream and sugar in a chilled mixing bowl. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Fold together whipped cream and VOSKOS® Nonfat Blueberry Greek Yogurt. Serve immediately or chill up to 5 hours.
Fresh Blueberry Sauce: Combine blueberries and sugar in a food processor and pulse until a chunky sauce forms. Transfer blueberry mixture to a small pan. Simmer for 2 minutes. Serve warm.