Recipes Pumpkin Shortcakes with Blueberry Cream Filling Be the first to rate & review! 1 Photo 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. Recipe by Voskos Published on May 27, 2014 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 1 Prep Time: 25 mins Cook Time: 15 mins Total Time: 40 mins Servings: 15 Yield: 15 servings Jump to Nutrition Facts Ingredients 1 cup whole wheat flour 1 cup all-purpose flour ⅓ cup sugar 2 teaspoons baking powder ½ teaspoon salt ½ cup butter ¾ cup canned pumpkin 1 egg Blueberry Filling: ½ cup whipping cream 2 tablespoons sugar 2 (5.3 ounce) containers VOSKOS® Nonfat Blueberry Greek Yogurt Fresh Blueberry Sauce: 2 cups fresh blueberries ¼ cup sugar Directions 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. 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). 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. 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. I Made It Print Nutrition Facts (per serving) 212 Calories 10g Fat 28g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 15 Calories 212 % Daily Value * Total Fat 10g 12% Saturated Fat 6g 30% Cholesterol 41mg 14% Sodium 231mg 10% Total Carbohydrate 28g 10% Dietary Fiber 2g 7% Total Sugars 12g Protein 5g Vitamin C 2mg 12% Calcium 53mg 4% Iron 1mg 6% Potassium 94mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved