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Preheat oven to 400°F. Grease a large baking sheet with canola oil. In a large bowl, combine all-purpose flour, wheat flour, 1/4 cup sugar, baking powder, cinnamon and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. In a small bowl whisk together egg, yogurt and milk. Add yogurtmixture to flour mixture; stir just until moistened (if needed, toss in 2to 4 tablespoons water). Drop dough into ten mounds on the preparedbaking sheet. Bake 12 to 15 minutes or until golden brown and a woodentoothpick inserted near centers comes out clean.
Meanwhile,for sauce, in a medium saucepan combine the 3/4 cup water, cranberries,juice blend, 2 tablespoons sugar and vinegar. Bring to boiling over medium heat;reduce heat. Simmer, uncovered, about 15 minutes or until thickened,stirring frequently. Remove from heat; stir in frozen raspberries. Coolslightly.
Split shortcakes; arrange on individual servingplates. Spoon half of the sauce over the shortcake bottoms. Top with theshortcake tops. Dollop with whipped topping and serve with theremaining sauce.