Preheat oven to 400 degrees F. Grease a large baking sheet with the canola oil. In a large bowl combine flours, the 1/4 cup sugar, the baking powder, cinnamon and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. In a small bowl whisk together egg, yogurt and milk. Add yogurt mixture to flour mixture; stir just until moistened (if needed, toss in 2 to 4 tablespoons water). Drop dough into ten mounds on the prepared baking sheet. Bake 12 to 15 minutes or until golden brown and a wooden toothpick inserted near centers comes out clean.Advertisement
Meanwhile, for sauce, in a medium saucepan combine the 3/4 cup water, cranberries, juice blend, sugar and vinegar. Bring to boiling over medium heat; reduce heat. Simmer, uncovered, about 15 minutes or until thickened, stirring frequently. Remove from heat; stir in frozen raspberries. Cool slightly.
Split shortcakes; arrange on individual serving plates. Spoon half of the sauce over the shortcake bottoms. Top with the shortcake tops. Dollop with whipped topping and serve with the remaining sauce.
Tip: If using a sugar substitute, we recommend Splenda(R) Sugar Blend, C&H(R) Light Sugar Blend or Truvia(R) Baking Blend. Follow package directions to use product amount equivalent to 1/4 cup sugar for the shortcakes and 2 tablespoons sugar for the sauce. Nutrition Per Serving with Substitute: Same as below, except 184 cal., 27 g carb., 9 g total sugar.
1 fat, 1 fruit, 1 starch