<p> Lemon Ginger Shortcakes</p><p>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</p><p>___ 1. Preheat oven to 375°F.</p><p>___ 2. Zest ½ lemon with lemon zester/scorer to yield 1-2 teaspoons.</p><p>___ 3. In batter bowl, combine flour, sugar, baking powder, 1 teaspoons lemon zest, ginger and salt</p><p>___ 4. Using pastry blender, cut in margarine until mixture resembles coarse crumbs.</p><p>___ 5. Add milk; stir just until dough clings together.</p><p>___ 6. Turn onto lightly floured cutting board; knead gently 8-10 times.</p><p>___ 7. Roll dough to ½-inch thickness with lightly floured dough roller.</p><p>___ 8. Cut with drinking cup dipped in flour. Sprinkle tops with cinnamon-sugar.</p><p>___ 9. Gather dough scraps and re roll.</p><p>___ 10. Transfer to cookie sheet. </p><p>___ 11. Bake 10-14 minutes or until light golden brown.</p><p>___ 12. Meanwhile, add remaining 1 teaspoon lemon zest to yogurt.</p><p>___ 13. Prepare fruit (wash and slice) </p><p>___ 14. For each serving, split shortcake and place fruit over the bottom half.</p><p>___ 15. Spoon yogurt mixture over the fruit; cover with top half of shortcake.</p><p>Recipe from Pampered Chef Light and Simple cook book.</p>