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(NAPSA)-During berry season, few desserts tickle the tastebuds better than shortcake. Berry-Banana Shortcake pairs the season’s freshest berries and ripe bananas with an easy pat-in-the-pan biscuit shortcake. Crusty on the outside, moist and tender on the inside, oats contribute whole grain goodness and a natural nuttiness to the shortcake. Use the old fashioned oats if you prefer a heartier texture. To serve, the warm shortcake wedges are topped with vanilla low-fat yogurt and the fresh fruit. While traditionally served for dessert, this shortcake also makes a delicious brunch entre. Berry banana shortcake 8 Servings 1 cup Quaker oats (quick or old fashioned, uncooked) 1 cup all-purpose flour 1/4 cup granulated sugar 1 tablespoon grated lemon peel 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 4 tablespoons (1/2 stick) margarine or butter 2/3 cup plain or vanilla low-fat yogurt Topping 1 cup vanilla low-fat yogurt u 1 cup sliced bananas 1/2 cup fresh raspberries
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