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Strawberry Shortcake With Yogurt Biscuits

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Ingredients
  Fresh strawberries 1 Pint, hulled and sliced
  Brown sugar 4 Teaspoon
  Low fat sour cream 1⁄4 Cup (4 tbs)
  Grated lemon zest 1 1⁄2 Teaspoon
  Unbleached all-purpose flour 1 1⁄4 Cup (20 tbs) (Approximately)
  Baking powder 1 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Cinnamon 1⁄4 Teaspoon
  Whipped margarine 2 1⁄2 Tablespoon, well chilled
  Plain low-fat yogurt 1⁄4 Cup (4 tbs)
  Confectioners sugar 1 Tablespoon
Directions

1. Toss the berries with 2 teaspoons of brown sugar.
2. In a small bowl mix together the sour cream, lemon zest and remaining brown sugar.
3. Preheat the oven to 450°.
4. In a large bowl stir together 1 1/4 cups of the flour, the baking powder, baking soda, salt and cinnamon. Cut in the margarine until the mixture resembles coarse crumbs. Add the yogurt and 1/4 cup of cold water and stir briefly, then form the dough into a ball. On a lightly floured surface, knead the dough a few times, then roll it out to a 1/2-inch thickness.
5. Using a 3 1/2-inch scalloped cutter, cut out 4 biscuits. Place on a baking sheet and bake 12 to 14 minutes, or until golden. Split the biscuits and place the bottom halves on 4 dessert plates. Top each with one-fourth of the strawberries and 1 tablespoon of cream; cover with the biscuit tops. Dust the shortcakes with confectioners' sugar.

Recipe Summary

Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Ingredient: 
Strawberry
Interest: 
Healthy
Cook Time: 
45 Minutes
Servings: 
4

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