Pumpkin Shortcakes with Blueberry Cream Filling

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.

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 212 Calories

Ingredients

• 1 egg
• ½ teaspoon salt
• 1 cup all-purpose flour
• ½ cup butter
• 2 teaspoons baking powder
• 1 cup whole wheat flour
• 2 cups fresh blueberries
• ¾ cup canned pumpkin
• 2 tablespoons sugar
• ½ cup whipping cream
• ¼ cup sugar
• ⅓ cup sugar
• 2 (5.3 ounce) containers VOSKOS® Nonfat Blueberry Greek Yogurt

Recipe Instructions

Step 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.

Step 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).

Step 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.

Step 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.