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1. Place cheesecloth or coffee filter in large sieve or strainer. Spoon yogurt into sieve; place over large bowl. Refrigerate 20 minutes. Remove yogurt from sieve; discard liquid. Measure 1/4 cup yogurt; blend remaining yogurt, 2 teaspoons sugar and fruit spread in small bowl. Refrigerate until ready to serve.
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2. Meanwhile, combine peach, blackberries and 1/2 teaspoon sugar in medium bowl; set aside.
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3. Preheat oven to 425°F.
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4. Combine flour, baking powder, baking soda and remaining 2-1/2 teaspoons sugar in small bowl. Cut in margarine with pastry blender until mixture resembles coarse crumbs. Combine reserved 1/4 cup yogurt with vanilla. Stir into flour mixture just until dry ingredients are moistened. Shape dough into a ball.
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5. Place dough on lightly floured surface. Knead gently 8 times. Divide dough in half. Roll out each half into 3-inch rounds with lightly floured rolling pin. Place rounds on ungreased baking sheet.
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6. Bake 12 to 15 minutes or until lightly browned. Immediately remove from baking sheet. Cool shortcakes on wire rack 10 minutes or until cool enough to handle.
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7. Cut shortcakes in half. Top bottom halves with fruit mixture, yogurt and remaining halves. Garnish with blackberries and mint, if desired. Serve immediately.
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