Lemon-Blueberry Shortcakes

• 2 pillsbury frozen oven baked flaky layers biscuits
• 14 cup fat-free lemon yogurt
• 14 cup frozen reduced-fat whipped topping, thawed
• 12 teaspoon grated lemon peel
• 34 cup fresh blueberries
• 1 -2 teaspoon powdered sugar

1. Preheat oven to 350F
2. Bake biscuits as directed on package.
3. Place on plate.
4. Cool in refrigerator 5 to 10 minutes.
5. Meanwhile, stir together yogurt, whipped topping and lemon peel.
6. To serve, split shortcakes; fill with blueberries and yogurt mixture.
7. Sprinkle with powdered sugar.

layers, lemon yogurt, frozen reducedfat whipped topping, fresh blueberries, powdered sugar

Taken from www.food.com/recipe/lemon-blueberry-shortcakes-242523 (may not work)