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Lemon-Blueberry Shortcakes

Lemon-Blueberry Shortcakes
  • Prep 10 min
  • Total 30 min
  • Ingredients 6
  • Servings 2
Easy frozen biscuits bake up fresh and tender to hold a creamy, fruity filling.
Updated May 7, 2021
Make With
Make With
Pillsbury Biscuits

Ingredients

Biscuits

  • 2 biscuits from 1 bag (37.4 oz) frozen Pillsbury™ Grands!™ Flaky Layers Biscuits (20 Count)

Filling

  • 1/4 cup Yoplait® Original yogurt lemon burst (from 6-oz container)
  • 1/4 cup frozen reduced-fat whipped topping, thawed
  • 1/2 teaspoon grated lemon peel
  • 3/4 cup fresh blueberries
  • 1 to 2 teaspoons powdered sugar

Steps

  • 1
    Heat oven to 350°F. Bake biscuits as directed on package. Place on plate. Cool in refrigerator 5 to 10 minutes.
  • 2
    Meanwhile, stir together yogurt, whipped topping and lemon peel.
  • 3
    To serve, split shortcakes; fill with blueberries and yogurt mixture. Sprinkle with powdered sugar.

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
60
Trans Fat
0g
% Daily Value*:
Vitamin A
4%
4%
Exchanges:
Free
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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