Super Berry Shortcake (Serves 6)

• 1 ¾ cups flour
• 2 ½ tsp double-acting baking powder
• ¼ tsp salt
• ½ tsp sugar
• 2 Tbsp trans-fat free tub margarine
• ¾ cup fat free milk

For Topping:

• 6 cups fresh strawberries (or use blueberries or any other berries that are in season)
• ½ cup non-fat yogurt
• ½ cup low-fat sour cream
• ¼ cup sugar
• 1 tsp vanilla extract

Directions:

1. Preheat oven to 450 degrees F.
2. For the topping, mix together the yogurt, sour cream, sugar, and vanilla in a bowl. Set the topping aside in the refrigerator for at least 2 hours to allow it to thicken.
3. Wash strawberries, remove leaves, and slice. If using other berries, gently rinse in strainer. Store in refrigerator.
4. Combine the flour, baking powder, salt, and sugar. Using a fork, cut the margarine into the dry ingredients until you have a crumbly mixture. Add the milk and stir until dough forms.
5. Turn onto a surface dusted with 2 tablespoons of flour and knead quickly 8 times, until the dough is smooth. Pat or roll dough ¼ inch thick.
6. Cut into 6 squares, or cut with a floured 3-inch cookie cutter.
7. Bake on a lightly greased baking sheet 10 to 12 minutes. Split warm shortcakes into two layers.
8. Put 1 cup of berries and about 2 tablespoons of topping between the shortcake layers.