Summer Shortcakes

Directions

1. 1
   Prepare shortcakes: Preheat oven to 425 degrees.
2. 2
   Spray a large cookie sheet with nonstick cooking spray.
3. 3
   Place oats in a blender and blend until they are finely ground.
4. 4
   In a large bowl, with a wire whisk, combine ground oats, all-purpose flour, whole wheat flour, brown sugar, baking powder, salt, and baking soda until blended.
5. 5
   Break up lumps of brown sugar with fingers if necessary.
6. 6
   In a small bowl, with wire whisk, mix buttermilk, oil and egg until well blended.
7. 7
   Add buttermilk mixture to oat mixture and stir just until blended.
8. 8
   Spoon dough by 1/4 cups onto prepared cookie sheets, 3 inches apart, making 8 mounds.
9. 9
   Bake 12-14 minutes or until firm when pressed.
10. 10
    Transfer shortcakes to a wire rack to cool.
11. 11
    Meanwhile prepare berries: In a medium bowl, combine berries, granulated sugar, and lime juice.
12. 12
    Makes 6 cups.
13. 13
    Set berries aside.
14. 14
    Prepare filling: In another medium bowl, with mixer at medium speed, combine cream cheese, confectioner's sugar, and 1/2 cup yogurt.
15. 15
    With rubber spatula, gently fold in lime peel and remaining yogurt.
16. 16
    To serve, split Shortcakes in half.
17. 17
    Place bottom half of a shortcake on each of 8 dessert plates.
18. 18
    Top with filling and berries.
19. 19
    Replace shortcake tops.