To Prepare Shortcake:
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- inch round cake pan.
2Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 15 minutes. Remove from pan; cool completely on wire rack.
3While the shortcake is cooling, combine fruit with remaining 1/4 cup sugar to sweeten. Cover and refrigerate.
Soften ice cream or frozen yogurt at room temperature for about 5 to 10 minutes.
5Split shortcake in half horizontally, and place bottom layer, sliced side up, onto serving plate. Top with a layer of ice cream or frozen yogurt (about 2 cups); place half of fruit mixture on top of yogurt. Repeat layers ending with fruit. Garnish with mint.