Strawberry shortcake is one of America’s favorite desserts. This is casual food at its best, which we love to eat during the summer months at backyard barbecues and other informal gatherings. The biscuit in this version is made with whole-wheat pastry flour and low-sodium baking powder. It’s topped with fresh strawberries and plain low-fat yogurt.
(Make 6 serves)
Amount Per Serving (1 shortcake): 225 Calories, 7 g. Protein, 38 g. Carbohydrates, 6 g. Dietary Fiber, 5 g. Fat, 2 mg. Cholesterol, 87 mg. Sodium
- 1 3/4 cups of whole-wheat pastry flour, sifted
- 1/4 cup of all-purpose flour, sifted
- 2 1/2 tsp. of low-sodium baking powder
- 1 Tbsp. of sugar
- 1/4 cup of trans-free margarine, chilled
- 3/4 cup of fat-free milk, chilled
- 6 cups of fresh strawberries, hulled and sliced
- 3/4 cup (6 oz.) of plain low-fat yogurt
- In large-size mixing bowl, re-sift flours, baking powder and sugar together. Using fork, cut chilled margarine into dry ingredients until mixture resembles coarse crumbs. Add chilled milk and stir just until a moist dough forms.
- Turn dough onto generously floured work surface and knead gently 6 to 8 times with floured hands until dough is smooth and manageable. Using rolling pin, roll the dough into rectangle ¼” thick. Cut into 8 squares. Place squares onto prepared baking pan and bake for 10-12 minutes or until golden.
- Transfer biscuits onto individual plates. Top each with 1 cup of strawberries and 1 1/2 Tbsp. of yogurt. Serve immediately.
Source : MayoClinic
Recipe Under : 200 to 300 Calories - Bake - Strawberry - Yogurt