1 cup all-purpose flour
1 tablespoon and 2 teaspoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons unsalted butter,
cut in slivers
1/4 cup unsweetened applesauce
1/4 cup reduced-fat milk
1 cup fresh raspberries
1 cup fresh blueberries
1/2 cup reduced-fat vanilla Greek yogurt
Combine flour, 1 tablespoon sugar, baking powder and salt in large bowl. Cut in butter slivers until crumbly and well coated with flour mixture. Stir in applesauce and milk to form sticky dough. Drop by rounded ¼-cup measure onto baking sheet lined with parchment paper. Bake in preheated 400-degree oven for 20 minutes or until shortcakes are golden brown. Remove from oven. Place on wire rack until just warm. While shortcakes are baking, combine berries and remaining 2 teaspoons sugar in bowl. Stir and set aside.
To assemble, split open warm shortcakes. Place each bottom half on a dessert plate. Divide berries and spoon with any accumulated juice over each shortcake bottom. Top each serving with 2 tablespoons yogurt. Close or set top halves of shortcakes to side. Makes 4 servings.
Per serving: 288 calories | 7.5 grams total fat | 7.5 grams protein | 42.5 grams carbohydrates | 19.5 milligrams cholesterol | 187 milligrams sodium | 4 grams dietary fiber
Note: This shortcake is best served warm from the oven.