Oooh...yummy!
Ingredients (makes 1 dozen)
Fruit
1 mango, peeled, seeded and cubed
1 cup of fresh blueberries (I am sure frozen would work too)
1/2 cup sugar
Dry
2 cups all purpose flour
1/2 cup sugar
1 tsp arrowroot
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Wet
6 oz non dairy yogurt
4 oz applesauce
1/4 cup non dairy milk
1/4 cup oil
2 tsp vanilla
Directions
Preheat oven to 350 degrees. If you have a really good non-stick muffin pan, use it. I don't like to use paper cups for these, but you can if you want to. In a bowl, mix the fruit and sugar. Set aside. In a seperate bowl, sift together the dry ingredients. Mix together the wet, seperately and mix into the dry. Divide the fruit into all twelve cups.
Spoon the batter atop the fruit.
Bake for about 20 minutes. Remove from oven and allow to cool for a few minutes. Invert onto another cookie sheet, and allow the shortcakes to naturally fall out of the pan.
Top with a simple icing of powdered sugar and soymilk, if desired.
