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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Piled High Shortcake

Source: dLife

Shortcake with a variety of fruits mixed with a light topping.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	173.8

Total Carbs	24.6 g

Dietary Fiber	0.9 g

Sugars	7.4 g

Total Fat	6.6 g

Saturated Fat	4.0 g

Unsaturated Fat	0.4 g

Potassium	126.7 mg

Protein	5.0 g

Sodium	116.6 mg

Dietary Exchanges 6.6 Fat, 0.2 Fruits, 0.1 Meat, 0.3 Milk, 0.3 Other Carbs, 0.7 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat oven to 425 degrees F.
Stir together flour, sugar, baking powder, baking soda, and salt in a medium bowl.
Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
Make a well in center of flour mixture.
In a small bowl, combine buttermilk and egg yolk.
Add to flour mixture all at once, stirring until just moistened.
Lightly coat a baking sheet with nonstick cooking spray; set aside.
On a lightly floured surface, pat or roll dough to 1/2-inch thickness.
Using a floured 1 1/2-2-inch cooke cutter, cut dough into desired shapes, rerolling scraps as necessary.
Place on prepared baking sheet.
Bake 7 to 8 minutes or until golden.
Cool on a wire rack.
In a medium mixing bowl, beat cream cheese with an electric mixer on medium speed for 30 seconds.
Gradually beat in yogurt and preserves until smooth.
Divide shortcakes among 6 dessert plates, top with fresh fruit and yogurt mixture. Serve immediately.