Total Time
40mins
Prep 30 mins
Cook 10 mins

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees.
  2. Spray a baking sheet with nonstick cooking spray.
  3. In a medium bowl, combine flour, 1 tablespoon oatmeal, baking powder, baking soda and nutmeg.
  4. Cut margarine into mixture using a pastry blender or 2 knives.
  5. In a small bowl, combine 1/4 cup yogurt, milk and honey.
  6. Add to flour mixture and stir until combined.
  7. Drop batter by the tablespoons onto the prepared baking sheet, making 6 shortcakes.
  8. Bake 8-10 minutes or until lightly browned.
  9. Cool on wire rack.
  10. In a small bowl, combine remaining 1 1/2 cups of yogurt with the peach spread.
  11. To serve split the shortcakes in 1/2 horizontally and fill with yogurt filling, peaches and blueberries.

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