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BREAKFAST RASPBERRY SHORTCAKE

Type of Recipe: Breads, Muffins and Pancakes

Difficulty: Easy

List of Ingredients:
1 cup rolled oats(quick or old-fashioned, uncooked)
1 cup flour
1/ 4 cup sugar
1 Tbsp. baking powder
1 tsp. grated lemon peel
1/2 tsp. baking soda
1/4 cup(1/2 stick) margarine
2/3 cup buttermilk
1 8-oz. carton vanilla yogurt
2 cups frozen or fresh raspberries

Directions:
Heat oven to 400 degrees.
Lightly spray cookie sheet with no stick cooking spray or oil lightly.
Combine oats, flour, 2 tablespoons sugar, baking powder, lemon peel and baking soda; mix well.Cut in margarine until crumbly.
Add buttermilk. Mix just until moist­ened. Knead on floured surface 10 minutes.
Place on prepared cookie sheet.
Form into 8-inch circle.
Bake 15 to 20 minutes or until golden brown.
Top with yogurt, red raspberries, and remaining 2 tablespoons sugar.
Yield: 8 servings.

Source:
Washington Red Raspberry Commission at www.red-raspberry.org

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