Lemony- Berry Pancakes
2 Pillsbury Oven Baked frozen flaky layers biscuits
1/2 container (5-oz size) lemon fat-free yogurt (1/4 cup)
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
Heat oven to 350°F. Bake biscuits as directed on package. Place on plate. Cool in refrigerator 5 to 10 minutes.
Meanwhile, stir together yogurt, whipped topping and lemon peel.
To serve, split shortcakes; fill with blueberries and yogurt mixture. Sprinkle with powdered sugar.