Recipes...

Directions:
To make biscuits: Preheat oven to 425 degrees. Line a baking sheet with parchment paper or coat with nonstick cooking spray. In a large bowl, stir together all-purpose flour, cake flour, baking powder, baking soda and salt. Use a pastry blender or 2 table knives to cut butter and cream cheese into the dry ingredients until the mixture resembles coarse crumbs. Make a well in the center and add buttermilk; stir with a fork just until a dough forms.

Turn the dough out onto a lightly floured surface and knead it very briefly. Pat into a 1/4 -inch thickness and cut biscuits with a 3-inch cutter. Reroll any dough scraps and cut them too. Arrange biscuits on the prepared baking sheet, brush tops with egg white and sprinkle with sugar. Bake for about 10 minutes, or until golden brown. Transfer to a rack and let cool slightly.

To make filling: In a medium-sized saucepan, stir together rhubarb, sugar and lemon juice. Bring to a simmer over low heat. Cook, uncovered, for 1 minute. With a slotted spoon, transfer the rhubarb to a bowl. Increase heat to medium and boil the liquid until it is syrupy, about 2 minutes. Add the syrup to the reserved rhubarb and set aside.

Blanch peaches in boiling water for 1 minute. Remove with a slotted spoon and refresh under cold water. Slip off skins. Cut the peaches in half, remove pits and thinly slice. Add to the rhubarb and stir gently to mix. In a chilled bowl, whip cream until firm peaks form. Fold into yogurt.

To assemble shortcakes: With a serrated knife, slice biscuits in half and place bottoms on dessert plates. Spoon the fruit filling onto and around the biscuits. Spoon a little of the yogurt-cream topping over the fruit. Replace biscuit tops and finish with a dollop of topping.

Number of Servings: 8 servings

Nutritional Analysis
Calories: 279
Protein: 7g
Fat: 8g
Carbohydrate: 47g
Sodium: 478mg
Cholesterol: 24mg