 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
There is nothing as wonderful as this dessert in the summer time. The shortcake is fluffy and delicious. The strawberries are very sweet and will tastes wonderful. Ingredients:
1/4 cup fat-free plain yogurt |
2 tablespoons reduced-fat sour cream |
1 tablespoon confectioners' sugar |
1/4 teaspoon rum extract |
1 pint fresh strawberries, sliced, divided |
shortcake: |
2/3 cup king arthur unbleached all-purpose flour |
2 tablespoons king arthur premium 100% 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 teaspoons cold butter |
1/3 cup buttermilk |
Directions:
1. In a small bowl, combine the yogurt, sour cream, confectioners' sugar and extract. In another bowl, mash 1/2 cup strawberries; stir into yogurt mixture. Cover and refrigerate until serving.
2. 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). Turn onto a floured surface; gently knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.
3. Place on a baking sheet coated with cooking spray; sprinkle with remaining sugar. Bake at 400° for 12-14 minutes or until golden brown. Remove to a wire rack. Split shortcakes horizontally in half. Spread yogurt mixture over cake bottoms; top with remaining strawberries and cake tops. Yield: 4 servings.
|
|