Summer Shortcakes (Dad's Birthday Dessert)

SUMMER SHORTCAKES
Makes 8 servings

*Grate the fresh lime peel for the filling before you squeeze the limes for the juice*

Shortcakes:
½ c. old-fashioned oats (measure after grinding)
1 ½ c. white/whole wheat flour
¼ c. packed brown sugar
2 t. baking powder
¼ t. baking soda
¾ c. milk or buttermilk
3 T. canola oil
1 egg

Berries/Fruit:
5 - 6 c. mixed berries (strawberries, blackberries, blueberries, raspberries) -or- mixed stone fruits (peaches, pears, apricots) – rinse, stem, peel, etc.
2 T. sugar
2 T. fresh lime juice* (from 2 small limes)

Filling:
4 oz. cream cheese, softened
1/3 c. confectioner’s/powdered sugar
1 c. (6 oz. container) plain yogurt
1 t. grated fresh lime peel* (from 2 small limes)

· Prepare shortcakes: Preheat oven to 425° F. Spray a large cookie sheet with nonstick cooking spray. Place oats in blender/food processor and blend until finely ground (then measure ½ cup).

· In a large bowl, combine ground oats, flour, brown sugar, baking powder, and baking soda until well blended. Break up lumps of brown sugar if necessary.

· In a small bowl, with a wire whisk, mix milk/buttermilk, oil, and egg until well blended. Add milk mixture to the oat mixture and stir until blended.

· Spoon dough by ¼ cups onto prepared cookie sheet, 3” apart, making 8 mounds. Bake 12 – 14 minutes, or until firm when pressed. Transfer shortcakes to wire racks to cool.

· Meanwhile, prepare berries or fruit: In a medium bowl, combine fruit, sugar, and lime juice. Set aside.

· Prepare filling: In another medium bowl, with a mixer at medium speed, combine softened cream cheese, confectioner’s sugar, and yogurt. With a rubber spatula, gently fold in lime peel.

· To serve: Split shortcakes in half. Place bottom half on a shortcake in each of 8 dessert bowls. Top with filling and berries, replace shortcake tops. (Can be made ahead of time and refrigerated.)