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
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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.
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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.
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Meanwhile, combine sliced plums with 5 tablespoons sugar; cover and chill.
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For filling, blend yogurt with sour cream and 1 tablespoon sugar.
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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.
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To serve, cut wedges and spoon some of remaining filling and plums over each serving.
Servings: 8