Greek Yogurt Shortcake

I know I don’t typically post recipes, but I’m on a roll today, and a few people have asked me to share how I made tonight’s dinner.

Whipped Cream:

Chill a glass or metal bowl in the freezer for at least ten minutes. Then, using a mixer, whip 1 cup of heavy cream with 3 tablespoons of sugar. When it begins to form peaks, add 4 ounces of cream cheese (cut into small pieces) and 1/2 cup of Greek yogurt. Mix gently until combined, then freeze in a covered bowl.


Preheat the oven to 400 degrees Fahrenheit. Combine 2 cups of flour, 3 tablespoons of sugar, 3 teaspoons of baking powder, and 1/2 teaspoon of salt together in a bowl. Cut 3 tablespoons of butter into the dry mixture using a fork. In a separate bowl, whip one egg and combine with 1 cup of Greek yogurt, 2 teaspoons of water, and 1/3 cup of milk. Add the wet ingredients to the dry ingredients and mix well (be careful not to over mix). If it is too dry, add a little more milk, and if it is too wet, add a little more flour.

Drop by spoonfuls onto a cookie sheet and bake for 20-25 minutes until the tops just begin to turn brown. Let cool, then serve with a scoop of the whipped cream and the fruit of your choice.


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