Name: Breakfast Raspberry Shortcake
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

CategoryBreads, Muffins and PancakesDifficultyBeginner

Special way to start your day.

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

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

Ingredients