Lemony- Berry Pancakes
CATEGORIES
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
DIRECTIONS
  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.