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Summer Fruit Shortcake
Edy's®
Slow Churned® Vanilla Light Ice Cream,
Edy's®
Slow Churned® Yogurt Blends Vanilla cultured frozen dairy dessert
or
Edy's®
Slow Churned® No Sugar Added Vanilla Light Ice Cream
1 1/2 cups buttermilk baking mix
1/2 cup sugar
1 cup low-fat vanilla yogurt
3 egg whites, beaten
3 cups fresh seasonal fruit (sliced strawberries, blueberries, raspberries, sliced
peaches, sliced nectarines, etc.)
Fresh mint leaves, to garnish
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Preheat oven to 375° F.
To Prepare Shortcake: Combine baking mix and 1/2 cup sugar. Stir in yogurt
and egg whites until dry ingredients are just moistened. Spread batter in greased
9-inch round cake pan. Bake for 30-35 minutes or until wooden pick inserted in center
comes out clean. Cool in pan for 15 minutes. Remove from pan; cool completely on
wire rack.
While the shortcake is cooling, combine fruit with remaining sugar to sweeten. Cover
and refrigerate.
To Assemble: Soften ice cream or Vanilla Yogurt Blends at room temperature
for about 5-10 minutes. Split shortcake in half horizontally, and place bottom layer,
sliced side up, onto serving plate. Top with a layer of ice cream or Vanilla Yogurt
Blends (about 2 cups); place half of fruit mixture on top of yogurt. Repeat layers
ending with fruit. Garnish with mint.
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Per Serving using Slow Churned® Vanilla Ice Cream: Calories 259 (19%
from fat); Fat 5.6 g
Per Serving using No Sugar Added Vanilla Ice Cream: Calories 249 (18% from
fat); Fat 5.1 g
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