Ingredients

Biscuits:
1 3/4 cups flour, divided use
1 cup low-fat plain yogurt
2 tablespoons sugar, plus more for sprinkling on biscuits
1/2 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
Milk, for glaze
3 tablespoons thinly sliced blanched almonds (optional)

Berries:
3 cups blueberries
1/4 cup sugar
Vanilla low-fat frozen yogurt, ice cream or whipped cream

For biscuits: In a bowl, stir together 1 cup of the flour and the yogurt until smooth; sprinkle 2 tablespoons sugar on top, cover and let stand in a warm place for at least 3 hours, or overnight.

For berries: At least 30 minutes before serving, toss berries in 1/4 cup sugar, mashing them slightly. Cover and chill, tossing once or twice.

Directions

Biscuits: Preheat oven to 425 degrees. Lightly butter a baking sheet. In a bowl, combine remaining 3/4 cup flour, cornmeal, baking powder, baking soda, cinnamon and salt. Stir this mixture into the yogurt mixture, just until it blends into a cohesive dough.

Turn dough out onto a floured surface, and pat into a rectangle about 8 by 4 inches. Cut dough into six 2-inch squares and place 2 inches apart on the baking sheet. Brush biscuits lightly with milk, sprinkle with sliced almonds and lightly sprinkle with more sugar.

Bake until golden and crusty, about 12 minutes. Cool briefly on a wire rack.

Horizontally split the warm biscuits with a serrated knife; place bottoms on dessert plates. Spoon some of the berries and their juices over each bottom, and add a spoonful of frozen yogurt, ice cream or whipped cream. Top with the biscuit lids, sprinkle with confectioners sugar and serve. Serves 6.