• 1/3 cup shortening
  2 cups all-purpose flour
  2 Tbsp. sugar
  3 tsp. baking powder
  1 tsp. salt
  
• ¾ cup milk
  

Preheat oven to 450°F. Cut shortening into flour, sugar, baking powder, and salt until mixture resembles fine crumbs. Stir in milk until blended. Turn dough onto lightly floured surface, gently smooth into a ball. Knead 20 to 25 times. Roll ½ inch thick. Cut into 6 rounds with floured 3-inch cutter. Place 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Split warm shortcakes. Fill and top with Lemon Cream. Garnish with fresh blueberries.

Lemon Cream

• ¾ cup lemon-flavored yogurt
  1 Tbsp. lemon peel
  3 cups prepared whipped topping
  
• 1½ cups fresh blueberries
  

Mix yogurt and lemon peel; fold in whipped topping and blueberries.Provided by General MillsServes 6.

Approximate Nutrition Analysis (per serving): calories, 435; protein, 7 g; carbohydrate, 54 g; fat, 21 g; cholesterol, 5 mg; sodium, 640 mg.