Dietitian's tip:Shortcake is a rich, salty biscuit or yellow cake usually topped with sliced fruit and whipped cream. The biscuit in this healthier version is made with whole-wheat pastry flour and low-sodium baking powder. It's topped with fresh strawberries and plain low-fat yogurt.
For the shortcake:[*]1 3/4 cups whole-wheat pastry flour, sifted
[*]1/4 cup all-purpose (plain) flour, sifted
[*]2 1/2 teaspoons low-sodium baking powder
[*]1 tablespoon sugar
[*]1/4 cup trans-free margarine (chilled)
[*]3/4 cup fat-free milk (chilled)
For the topping:
[*]6 cups fresh strawberries, hulled and sliced
[*]3/4 cup (6 ounces) plain fat-free yogurt
DirectionsPreheat oven to 425 degrees.
In a large mixing bowl, re-sift the flours, baking powder and sugar together. Using a fork, cut the chilled margarine into the dry ingredients until the mixture resembles coarse crumbs. Add the chilled milk and stir just until a moist dough forms.
Turn the dough onto a generously floured work surface and, with floured hands, knead gently 6 to 8 times until the dough is smooth and manageable. Using a rolling pin, roll the dough into a rectangle 1/4-inch thick. Cut into 8 squares. Place the squares onto the prepared baking pan and bake until golden, 10 to 12 minutes or until golden brown.
Transfer the biscuits onto individual plates. Top each with 1 cup strawberries and 1 1/2 tablespoons yogurt. Serve immediately.
Nutritional analysis per serving
Serving size :1 shortcake
- Total carbohydrate 38 g
- Dietary fiber 6 g
- Sodium 87 mg
- Saturated fat 1 g
- Total fat 5 g
- Cholesterol 2 mg
- Protein 7 g
- Monounsaturated fat 1.5 g
- Calories 225