Valentine Strawberry Shortcake |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Succulent strawberries star in this festive finale even Cupid would crave. The juicy berries mingle with a creamy yogurt sauce that's sandwiched between heart-shaped shortcake halves. It's sweet to eat and loaded with love...not calories! Ingredients:
1/4 cup fat-free plain yogurt |
2 tablespoons reduced-fat sour cream |
2 tablespoons 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 tablespoons cold butter |
1/3 cup buttermilk |
Directions:
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.
2. 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.
3. 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.
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