Combine baking mix and 1/2 cup sugar. Stir in yogurt and egg whites until dry ingredients are just moistened.
Spread batter in greased 9" round cake pan.
Bake for 30–35 minutes or until wooden toothpick inserted in center comes out clean.
Cool in pan for 15 minutes. Remove from pan; cool completely on wire rack.
While the shortcake is cooling, combine fruit with remaining sugar to sweeten. Cover and refrigerate.
To Assemble Shortcake: Soften ice cream or Vanilla Yogurt Blends at room temperature for 5–10 minutes.
Split shortcake in half horizontally and place bottom layer, sliced side up, onto serving plate.
On top of shortcake bottom, layer with ice cream or Vanilla Yogurt Blends (about 2 cups) and half of fruit mixture. Repeat layers, ending with fruit. Garnish with mint.
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