Poppy Seed Shortcakes

• 1 cup all-purpose flour
• 1 cup whole-wheat pastry flour
• 1/4 cup plus 1 Tbs. sugar, divided
• 1 Tbs. poppy seeds
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 3 Tbs. reduced-fat cream cheese, cut into small pieces
• 2 Tbs. unsalted butter, cut into small pieces
• 3/4 cup low-fat buttermilk
• 1 tsp. almond extract
• 4 cups fresh berries
• 2 Tbs. sugar
• 2 Tbs. amaretto liqueur, optional
• 1 cup nonfat vanilla yogurt

1. Preheat oven to 425F.
2. Coat baking sheet with cooking spray.
3. Combine flours, 1/4 cup sugar, poppy seeds, baking powder, baking soda, and salt.
4. Rub cream cheese and butter into mixture with fingertips until it resembles coarse meal.
5. Stir in buttermilk and almond extract until dough just comes together.
6. Turn onto lightly floured surface, and divide into eight pieces.
7. Shape into rounds, and place on prepared baking sheet.
8. Brush rounds with water, and sprinkle with remaining sugar.
9. Bake 12 to 14 minutes, or until toothpick inserted into center comes out clean.
10. Cool.
11. To serve: Preheat oven to 350F.
12. Warm shortcakes on ungreased baking sheet 5 to 10 minutes.
13. Toss berries with sugar and amaretto, if desired, crushing some to release juices.
14. Split shortcakes, fill with berry mixture, and top with yogurt.

flour, flour, sugar, poppy seeds, baking powder, baking soda, salt, cream cheese, unsalted butter, lowfat buttermilk, almond extract, fresh berries, sugar, nonfat vanilla yogurt

Taken from www.vegetariantimes.com/recipe/poppy-seed-shortcakes/ (may not work)