pumpkin shortcakes with blueberry cream filling

Ingredients

• Servings: 15
• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter
• 3/4 cup canned pumpkin
• 1 egg
• blueberry filling:
• 1/2 cup whipping cream
• 2 tablespoons sugar
• 2 (5.3 ounce) containers voskos® nonfat blueberry greek yogurt
• fresh blueberry sauce:
• 2 cups fresh blueberries
• 1/4 cup sugar

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins


• 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.