FRESH FRUIT SHORTCAKE
Fresh strawberries, blueberries and nectarines mixed with fresh mint and Silk Dairy-Free fruit yogurts. Spooned over toasted potato bread rounds or English muffin. Topped with soy sour cream and powdered sugar!
Makes 9 cups fruit mixture
1 qt. fresh, ripe strawberries, hulled and sliced
1 pt. fresh blueberries
6 fresh, ripe nectarines, pitted and sliced
1 c. powdered sugar
3-4 fresh mint leaves, chopped
6 oz. container Silk Dairy-free Blueberry yogurt
6 oz. container Silk Dairy-free Strawberry yogurt
potato bread or English muffins
margarine, softened at room temperature
1 container soy sour cream (I used Tofutti brand – homogenized)
In large bowl place fruit, powdered sugar and mint. Gently stir to melt sugar. Let set one hour at room temperature, stirring occasionally to release some of the juices from the fruit.
When ready to serve, add both fruit yogurts. Mix gently to coat all fruit.
Take as many slices of bread out for the number of shortcakes you’ll be making.
One at a time (don’t stack) cut out a circle using the top of a tin can or biscuit cutter. Lightly toast and spread with margarine.
Lay a toasted bread round on each serving plate. Top with fruit mixture along with a little of the fruit yogurt sauce, then top with a tablespoon of soy sour cream that has been mixed till smooth in the container. Sprinkle all with a light dusting of powdered sugar and serve.
Notes: Remember you can use toasted English muffin in place of the potato bread. Both work great.
You can also serve this fruit combo absent the bread as a delicious fruit dessert.