1/4 c sugar
1 3/4 c flour
2 1/2 t baking powder
1/4 t salt
3 T butter
1/3 c plain nonfat yogurt
3 egg whites
1/2 - 3/4 c blueberries (fresh or frozen)
skim milk or yogurt

Preheat oven to 350 F. Mix sugar, flour, baking powder and salt together in large bowl. Cut in butter with pastry blender until mixture resembles fine crumbs. Stir in yogurt and egg whites just until dough leaves side of bowl. Add blueberries. Turn dough onto lightly floured surface, knead lightly 10 times. Place on cookie sheet sprayed with Pam. Pat into 8 inch circle, using floured hands. Cut circle into 12 wedges with sharp knife dipped in flour, do not separate wedges. Brush with milk or yogurt. Sprinkle with sugar.

Bake for 18-20 minutes or until edges brown and toothpick comes out clean.

Note: For fat-free version, substitute 3 T yogurt for butter.