Plum Shortcake with Lemon Dream Sauce
1 1/2 cups buttermilk baking mix
9 Tbs sugar, divided
1 pinch nutmeg
2 Tbs butter or margarine
1/2 cup nonfat milk
3 cups (about 8 medium or 1 1/3 pound) thinly sliced fresh California plums
1/2 pint nonfat lemon yogurt
1/2 cup reduced-fat sour cream
For shortcake, mix baking mix with 3 tablespoons sugar and the nutmeg; cut in butter with fork until evenly crumbly. Mix in milk just until mixed.
Coat 8-inch layer cake pan with no stick cooking spray; turn batter into pan and bake at 425 degrees for 15 to 20 minutes or until a pick inserted into center comes out dry. Cool in pan 15 minutes, invert and cool.
Meanwhile, combine sliced plums with 5 tablespoons sugar; cover and chill.
For filling, blend yogurt with sour cream and 1 tablespoon sugar.
To assemble, split cake into two layers. Place bottom layer on plate and spread with half the filling. Spoon half the plums over. Top with other layer.
To serve, cut wedges and spoon some of remaining filling and plums over each serving.