The All-American Shortcake

Ingredients

• 2 cups all-purpose flour
• 1/4 cup toasted, slivered almonds
• 2 cups assorted sliced fruits
• 1 cup sliced strawberries
• 1 cup blueberries
• 1/8 teaspoon almond extract
• 1/8 teaspoon vanilla extract
• 1 pint plain low fat yogurt
• 3/4 cup low fat milk
• 1/4 cup margarine, softened
• 1/4 teaspoon salt
• 1 tablespoon baking powder
• 6 packets (2 teaspoons) Sweet 'N Low zero calorie sweetener, divided
• substitute

Preparation

Preheat, oven to 425F. In bowl, combine flour, 4 packets Sweet 'N Low, baking powder, and salt. Cut in margarine. Stir in milk; do not overmix. Knead mixture on floured surface. Press dough in 9-inch round cake pan sprayed with nonstick cooking spray. Bake about 20 minutes. Cool on wire rack. Meanwhile, combine yogurt, remaining 2 packets Sweet 'N Low, and vanilla and almond extracts. Chill about 30 minutes.
To assemble, split shortcake horizontally. Spread bottom with 3/4 of yogurt mixture and fruit. Top with remaining layer. Spread remaining yogurt and fruit on top; sprinkle with almonds. Chill about 1 hour.