Skinny Berry Shortcake

For shortcakes, in a medium bowl stir together flour, sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture. In a small bowl combine buttermilk and egg yolk. Add to flour mixture all at once, stirring just until moistened.

Lightly coat a baking sheet with nonstick cooking spray; set aside. On a lightly floured surface, pat or roll dough to 1/2-inch thickness. Using a floured 2- inch cookie cutter, cut dough into 6 desired shaped shortcakes, rerolling scraps as necessary. Place on prepared baking sheet. Bake in a 425°F oven for 6 to 7 minutes or until golden. Cool on a wire rack.

In a medium bowl beat cream cheese with an electric mixer on medium speed for 30 seconds. Gradually beat in yogurt and preserves until smooth.

Divide shortcakes among 6 dessert plates; top with fresh fruit and yogurt mixture. Serve immediately.