Description Edit

Personally I would never use this for breakfast! I would also use a substitute for the sugar. Take care, Gloria

Ingredients Edit

Directions Edit

  1. Preheat oven to 425°F.
  2. In a medium bowl, combine blackberries, sugar, vanilla, and ½ teaspoon lemon rind and set aside.
  3. In another medium bowl, combine biscuit mix, ½ cup plus 2 tablespoons yogurt, and remaining lemon rind.
  4. Mix until just blended.
  5. Coat a nonstick baking sheet with cooking spray, add dough in 6 mounds, and bake 8 – 10 minutes or until lightly golden.
  6. To serve, place 1 shortcake in each of 6 shallow soup bowls and top each with equal amounts of berry mixture and the remaining yogurt.

Nutritional information Edit

Per serving (⅙ of recipe):

  • 174 Calories | 2g Fat | 1mg Cholesterol | 302mg Sodium | 37g Carbs | 4g Dietary Fiber | 17g Sugars | 4g Protein
  • Diabetic Exchanges: 1 starch | 1 fruit | ½ carbohydrate
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