REE’S MIXED BERRY SHORTCAKE

Serves 8

3 cups flour 2 tbsp. baking powder 11⁄2 sticks (3⁄4 cup) cold butter, cut into pieces 1⁄2 cup plus 3 tbsp. sugar, divided 1⁄2 tsp. almond extract (optional) 11 ⁄4 cup buttermilk 7 oz. plain Greek yogurt 1 cup cold heavy cream 1 tbsp. brown sugar 2 pints mixed berries 1. Heat oven to 400°F. In processor, pulse flour, baking powder, butter, 3 tbsp. sugar and ⁄2 tsp. salt until

1 pea-sized crumbs form. Add almond extract to buttermilk. While pulsing, drizzle in buttermilk until dough just comes together and is no longer crumbly.

2. Drop in clumps on 2 baking sheets; bake 15 min. Set aside and let cool completely.

3. In bowl of electric mixer on high speed with whisk attachment, beat next 3 ingredients and remaining sugar until fluffy.

4. Halve biscuits. Spoon cream onto bottom half; top with other biscuit half, more cream and berries.

PER SERVING: 638 cal,

27g protein, 73g carbs, 4g fiber, 30g sugar, 27g fat

Berries give this treat patriotic flair, but any fresh fruit will work.