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 calories
carbohydrate: 28 g
cholesterol: 40.9 mg
fat: 9.7 g
fiber: 2 g
protein: 4.6 g
saturatedFat: 5.9 g
servingSize: -
sodium: 231.4 mg
sugar: 11.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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).

  3. 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.

  4. 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.

Recipe Yield

15 servings

Recipe Note

Pumpkin and blueberries bring their cache of great color and flavor to this easy dessert. The so-tender golden shortcake is split and filled with the perfect blend: fluffy whipped cream-blueberry Greek yogurt and a simple fresh blueberry sauce. Be prepared to share the recipe.

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