Pumpkin Shortcakes with Blueberry Cream Filling Recipe - Allrecipes.com
Pumpkin Shortcakes with Blueberry Cream Filling Recipe
  • READY IN 40 mins

Pumpkin Shortcakes with Blueberry Cream Filling

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 15 servings Change Servings
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Directions

  1. 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.
  2. 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).
  3. 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.
  4. 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.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 15 mins
  • READY IN 40 mins
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Nutrition

  • Calories
  • 212 kcal
  • 11%
  • Carbohydrates
  • 28 g
  • 9%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 9.7 g
  • 15%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 231 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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