Valentine Strawberry Shortcake

By carvalhohm2

Ingredients

• SHORTCAKE:
• 1/4 cup fat-free plain yogurt
• 2 tablespoons Light Sour Cream
• 2 tablespoons confectioners' sugar
• 1/4 teaspoon rum extract
• 1 pint fresh strawberries, sliced, divided
• 2/3 cup all-purpose flour
• 2 tablespoons whole wheat flour
• 2 tablespoons plus 1/2 teaspoon sugar, divided
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 5 tablespoons cold butter
• 1/3 cup buttermilk

Details

Servings 2
Preparation time 30mins
Cooking time 45mins
Adapted from tasteofhome.com

Preparation

Step 1

In a small bowl, combine the yogurt, sour cream, confectioners' sugar and extract. In a small bowl, mash 1/2 cup strawberries; stir into yogurt mixture. Cover and refrigerate.

In another bowl, combine the flours, 2 tablespoons sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until a soft dough forms (dough will be sticky). On a floured surface, gently knead dough 10 times. Gently pat or roll into a 1/2-in.-thick circle. Cut out two heart shapes with a 3-1/2-in. cutter.

Place on a greased baking sheet. Sprinkle with remaining sugar. Bake at 400° for 12-14 minutes or until golden brown. Remove to a wire rack to cool slightly. To assemble, split shortcakes in half. Place cake bottoms on dessert plates; spread with yogurt mixture. Top with remaining strawberries and shortcake tops.

Yield: 2 servings.

One serving equals 445 calories, 12 g fat (7 g saturated fat), 33 mg cholesterol, 560 mg sodium, 75 g carbohydrate, 5 g fiber, 10 g protein.