___ 2. Zest Lemon with Lemon Zester/Scorer to Yield 1-2 Teaspoons

Lemon Ginger Shortcakes

1/2 lemon Zester 2 cups all-purpose flour Batter Bowl 1/3 cup sugar Measuring Cups and Spoons 1 tablespoon baking powder Pastry Blender 1 teaspoon ground ginger Glass Measuring Cup ¼ teaspoon salt Rubber Scraper 1/3 cup margarine Cutting Board 2/3 cup skim milk Drinking Cup 1 container (8 ounces fat-free vanilla yogurt) Dough Roller Cinnamon-sugar (optional) Turner Cookie Sheet Spoon Directions

___ 1. Preheat oven to 375°F.

___ 2. Zest ½ lemon with lemon zester/scorer to yield 1-2 teaspoons.

___ 3. In batter bowl, combine flour, sugar, baking powder, 1 teaspoons lemon zest, ginger and salt

___ 4. Using pastry blender, cut in margarine until mixture resembles coarse crumbs.

___ 5. Add milk; stir just until dough clings together.

___ 6. Turn onto lightly floured cutting board; knead gently 8-10 times.

___ 7. Roll dough to ½-inch thickness with lightly floured dough roller.

___ 8. Cut with drinking cup dipped in flour. Sprinkle tops with cinnamon-sugar.

___ 9. Gather dough scraps and re roll.

___ 10. Transfer to cookie sheet.

___ 11. Bake 10-14 minutes or until light golden brown.

___ 12. Meanwhile, add remaining 1 teaspoon lemon zest to yogurt.

___ 13. Prepare fruit (wash and slice)

___ 14. For each serving, split shortcake and place fruit over the bottom half.

___ 15. Spoon yogurt mixture over the fruit; cover with top half of shortcake.

Recipe from Pampered Chef Light and Simple cook book.