Strawberry Shortcake

By polyie94

Ingredients

• 1 32 ounce carton plain low-fat yogurt
• 1 1/4 cups all-purpose flour
• 1/4 cups 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

Step 1

Remove 1/2 cup of yogurt from container and set aside for shortcake. Use remainder for Yogurt Cream. Prepare Yogurt Cream.

Preheat oven to 375 degrees. Grease large baking sheet; set aside. In large bowl dry ingredients and lemon peel. Cut in butter until mixture resembles coarse crumbs. In small bowl combine wet ingredients and 1/2 cup of reserved yogurt. Add to flour mixture. Stir to moisten. Spread dough to and even 8-inch circle on baking sheet.

Bake 15-20 minutes or until wooden toothpick comes out clean. Cool on pan 10 minutes. Remove from pan. Cut into 8 wedges. Serve with sliced strawberries and top with Yogurt Cream

Yogurt Cream:
Strain remaining yogurt through cheese cloth or coffee filter. Discard liquid. Stir in 1/4 cup honey and 1 tsp. finely shredded lemon peel.

* Use a brand of yogurt with no gums, gelatin or fillers; these will prevent whey from draining.