More Great Recipes: Breakfast

Lemony- Berry Pancakes


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Serves | Prep Time | Cook Time

Ingredients

Biscuits
2 Pillsbury Oven Baked frozen flaky layers biscuits
Filling
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.


Pairs Well With


Notes

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