This recipe is so delicious! ENJOY!
1 1/2 cups Gold Medal® all-purpose flour
3/4 cup butter or margarine, cut into pieces
1/3 cup powdered sugar
2 tablespoons grated lemon peel
1 cup whipping (heavy) cream
3 tablespoons powdered sugar
2 containers (6 ounces each) Yoplait® Original lemon burst yogurt
2 nectarines, sliced
1 cup fresh blackberries
Heat oven to 350°F. In medium bowl, mix flour, butter, 1/3 cup powdered sugar and 1 tablespoon of the lemon peel, using pastry blender or crisscrossing 2 knives, until coarse crumbs form. Press mixture evenly on bottom of a 13x9 pan.rectangular pan, 13x9 inches.
Bake 20 to 25 minutes or until crust is dry and light golden brown. Cool completely, about 30 minutes.
In chilled medium bowl, beat whipping cream, 3 tablespoons powdered sugar and remaining 1 tablespoon lemon peel with electric mixer on high speed until stiff peaks form. Gently stir in yogurt. Spoon over crust. Top with nectarines and blackberries. Serve immediately, or cover and refrigerate until serving. (recipe and picture from bettycrocker.com)