Strawberry, Orange & Oat Shortcakes

• Topping:
• 2 cups fresh strawberries, sliced
• 2 tsp. granulated sugar
• 2 tsp. Fresh orange juice
• Shortcakes:
• 1 cup large flake rolled oats
• 1 cup flour
• 2 Tbsp. granulated sugar
• 4 tsp. Magic Baking Powder
• 1/2 cup Philadelphia Light Brick Cream Cheese Spread, cubed
• 1/2 cup non-hydrogenated margarine
• 2/3 cup skim milk
• 2 tsp. orange zest
• 2 tsp. skim milk
• 2 cups light whipped topping

1. Topping Combine strawberries, sugar and orange juice.
2. Refrigerate up to 8 hours before using.
3. Shortcakes Pulse oats, flour, sugar and baking powder in food processor until finely ground.
4. Add cream cheese and margarine; pulse just until mixture resembles coarse crumbs.
5. Add 2/3 cup (150 mL) milk (or 1/3 cup 75 mL milk for trial recipe) and orange zest; pulse just until mixture forms soft dough.
6. (Do not overmix.)
7. Drop dough into 32 mounds (or into 16 mounds for trial recipe), 2 inches apart, onto parchment paper-lined baking sheets using about 19 g (3/4 oz.)
8. per mound.
9. Flatten shortcakes slightly.
10. Brush with remaining milk.
11. Bake in 375 degrees F (190 degrees C) standard oven 10 to 12 min.
12. or until edges are golden brown and toothpick inserted in centres comes out clean.
13. Transfer to wire rack; cool slightly.
14. Serve 1 shortcake topped with 1 Tbsp.
15. (15 mL) each whipped topping and strawberry mixture.

topping, fresh strawberries, sugar, orange juice, rolled oats, flour, sugar, baking powder, philadelphia light brick cream cheese, nonhydrogenated margarine, milk, orange zest, milk, light whipped topping

Taken from www.kraftrecipes.com/recipes/strawberry-orange-oat-shortcakes-157675.aspx (may not work)