Slimmed-Down Strawberry Shortcake
From BHG Magazine; per serving: 264 calories, 8 g fat, 45 mg cholesterol, 213 mg sodium, 41 g carbs, 3 g fiber, 9 g protein
-Can swap strawberries for a mix of blueberries, blackberries, or raspberries
-Substitute 1/4 cup cocoa powder in place of 1/4 cup all-purpose flour and increase sugar to 1/4 cup for "chocolate and strawberries"
-Substitute tsp lemon peel for tsp of finely shredded orange, lime, or tangerine peel
- 32-oz carton plain low-fat yogurt*
- Use a brand of yogurt that contains no gums, gelatins, or fillers. These ingredients may prevent whey from draining away.
- 1 1/4 cup all-purpose flour
- 1/4 cup whole wheat flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1 tsp finely shredded lemon peel
- 1/4 tsp salt
- 1/4 cup butter
- 1 egg, lightly beaten
- 2 tbsp fat-free milk
- 6 cups sliced strawberries
Preparation time 30mins
Cooking time 45mins
1. Remove 1/2 cup yogurt from container and set aside for shortcake. Use remainder of yogurt for the yogurt cream recipe.
2. Prepare Yogurt Cream recipe.
-Line strainer with three layers of 100% cotton cheese cloth or a clean paper coffee filter. Suspend lined strainer over bowl. Spoon in remaining yogurt from the carton. Cover and refrigerate 12-24 hours. Discard liquid. Transfer thickened yogurt to a bowl. Stir in 1/4 cup honey and 1 tsp finely shredded lemon peel. If necessary, thin with a little fat-free milk. Makes 2 cups.
3. Preheat oven to 375 degrees F. Grease large baking sheet; set aside. In large bowl, combine flours, sugar, baking powder, lemon peel, and salt. Cut in butter until mixture resembles coarse crumbs. In small bowl combine egg, milk, and reserved 1/2 cup yogurt. Add to flour mixture. Stir just to moisten. With spatula spread dough to an even 8-inch-diameter circle on baking sheet.
4. Bake 15-20 minutes or until wooden toothpick comes out clean. Cool on pan for 10 minutes. Remove from pan. Cut in 8 wedges. Place one wedge in each bowl. Top with Yogurt Cream and strawberries. Serve immediately.