Summer Berry Shortcakes With Tangy Lemon Cream

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Self Magazine

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Ingredients

1 pound fresh strawberries, cored and halved

2 containers (5.6 oz each) fresh blackberries

2 containers (4.4 oz each) fresh blueberries

1 container (6 oz) fresh raspberries

1/3 cup sugar

2 tablespoons chopped fresh mint

2 tablespoons fresh lemon juice

1 cup fat-free sour cream

3 tablespoons sugar

2 teaspoons grated lemon zest

2 1/3 cups all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/8 teaspoon ground nutmeg

5 oz unsalted butter, cut into very small pieces and chilled

1 cup plus 2 tbsp lowfat buttermilk

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