Strawberry Shortcake, Slimmed Down |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
32 ounce(s) carton plain yogurt low fat topping |
1 1/4 cup(s) all-purpose flour |
1/4 cup(s) whole wheat flour |
2 tablespoon(s) sugar |
2 teaspoon(s) baking powder |
1 teaspoon(s) finely shredded lemon peel |
1/4 teaspoon(s) salt |
1/4 cup(s) butter |
1 egg lightly beaten |
2 tablespoon(s) fat free milk |
6 cup(s) sliced strawberries |
Directions:
1. Remove 1/2 cup of yogurt from container and set aside for shortcake. Use remainder for the Yogurt Cream recipe.
2. Prepare Yogurt Cream, below.
3. Preheat oven to 375. 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 the egg, milk, and the reserved 1/2 cup of yogurt. Add to flour mixture. Sitr just to moisten. With spatula spread dough to an even 8-inch diameter circle on baking sheet.
4. Bake 15 to 20 minutes or until wooden toothpick inserted near center comes out lean. Cool on pan 10 minutes. Remove from pan. Cut in 8 wedges. Place one wedge in each bowl. Top with yogurt cream and strawberries. Serve immediately.
5. Yogurt Cream
6. Line strainer with 3 layers of 100 percent cotton cheesecloth or a clean paper coffee filter. Suspend lined strainer over bowl. Spoon in remaining yogurt from the carton. Cover and refrigerate 12 to 24 hours. Discard liquid. Transer thickened yogurt to a bowl. Stir in 1/4 cup honey and 1 t. finely shredded lemon peel. If necessary, thin with a little fat-free milk, Makes about 2 cups. Use a yogurt that contains no gums, gelatin or fillers. Thes ingredients may keep whey from draining.
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