Lemon-Blueberry Shortcakes

Name: Lemon-Blueberry Shortcakes
Prep time: 10 min
Total time: 30 min
Yield: 2
Ingredients: 2 biscuits from 1 bag (37.4 oz) frozen Pillsbury™ Grands!™ Flaky Layers Biscuits (20 Count); 1/4 cup Yoplait® Original yogurt lemon burst (from 6-oz container); 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

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Pillsbury Kitchens

Updated May 7, 2021

Lemon-Blueberry Shortcakes

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Prep Time 10 min
Total 30 min
Ingredients 6
Servings 2

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Ingredients

Biscuits

2 biscuits from 1 bag (37.4 oz) frozen Pillsbury™ Grands!™ Flaky Layers Biscuits (20 Count)

Filling

1/4 cup Yoplait® Original yogurt lemon burst (from 6-oz container)
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

Make With

Pillsbury Biscuits

Instructions

Step
1

Heat oven to 350°F. Bake biscuits as directed on package. Place on plate. Cool in refrigerator 5 to 10 minutes.
Step
2

Meanwhile, stir together yogurt, whipped topping and lemon peel.
Step
3

To serve, split shortcakes; fill with blueberries and yogurt mixture. Sprinkle with powdered sugar.