Old Fashioned Strawberry Shortcake

By Melzie

Ingredients

• BISCUITS:
• 1 1/2 cups unbleached flour
• 1/2 cup oat bran
• 1/4 cup sugar
• 1 TB baking powder
• 4 TB chilled reduced fat margarine or light butter, cut into pieces
• 2/3 cup nonfat buttermilk
• 3 TB fat free egg substitute
• FRUIT TOPPING:
• 3 cups sliced fresh strawberries
• 1/3 cup sugar
• CREAM TOPPING:
• 1/2 cup nonfat vanilla yogurt
• 3/4 cup whipped topping

Details

Servings 10

Preparation

Step 1

To make fruit topping, combine the strawberries and sugar. Cover and refrigerate several hours or overnight to allow the juices to develop.

To make the cream topping, gently fold yogurt into the whipped topping. Chill until ready to serve.

Combine the flour, oat bran, sugar, and baking powder and stir to mix well. Use a pastry cutter to cut in the margarine or butter until the mixture resembles coarse crumbs. In a separate bowl combine the buttermilk and egg substitute. Add to the flour mixture and stir just until moistened.

Coat a baking sheet with nonstick cooking spray. Drop heaping tablespoons of the batter onto the sheet to make 10 biscuits. Place 3/4 inches apart for soft biscuits, or 2 inches apart for crusty biscuits.

Bake at 400 F for 18 - 20 minutes, or until lightly browned. Remove from the oven and let sit for at least 5 minutes. The biscuits may be served warm or at room temperature.

To assemble the shortcakes, slice each biscuit in half lengthwise. Place the bottom half of each biscuit on an individual serving plate and top with 3 tablespoons of the strawberry topping. Add the top half of the biscuit and another 3 tablespoons of strawberries. Drop a heaping tablespoonful of the cream topping over the strawberries and serve.

1/10 of all: 198 cal, 3.8 g fat, 4.9 g protein, 0 mg chol, 186 mg sodium, 3.6 g fiber, 79 mg calcium, 255 mg potassium, 1.6 mg iron.