Title: Strawberry Shortcake .002
Categories: Cake Dessert
Yield: 8 Servings

CAKE INSTRUCTIONS
1 3/4	c	All-purpose flour
2	tb	Granulated sugar
1	tb	Baking powder
1/2	ts	Grated orange peel
3	tb	Unsalted butter or margarine cut into pieces
3/4	c	Skim milk
FILLING INSTRUCTIONS
2	pt	Fresh strawberries, sliced
1	tb	Orange juice
1	tb	Granulated sugar
		Vanilla non-fat yogurt and mint leaves for garnish

1. Preheat oven to 450 degrees. Spray a baking sheet with vegetable cooking spray. Set aside.

2. In a large bowl, sift together the flour, sugar and baking powder. Stir in the orange peel. Using a pastry blender or two knives cut the butter into the flour mixture until course crumbs form. Quickly stir in the milk until a soft dough forms.

3. On a lightly floured surface roll out dough to a 1/2 inch thickness. Using a 2 1/2 inch biscuit cutter, cut out biscuits. Gather trimmings, re-roll, and cut out more biscuits. Place on prepared baking sheet. Bake until golden, about 12 to 15 minutes. Place buscuits on a wire rack and cool slightly.

4. To prepare filling, in a large bowl, combine strawberries, orange juice, and sugar. Mix well.

5. Split warm biscuits in half horizontally. Place bottom halves on serving plates. Top each with some filling. Cover with biscuit tops. Serve with remaining filling; garnish with yogurt and mint.

NOW for the BAD news:

Per serving: Cal-216 (21% from fat), Carbs-38g, Pro-6g, Sod-217mg, Fat-5g, Chol-13mg.

Notes: Fresh berries give a boost of fiber to this dish. Prep time for this is about 20 minutes, baking time 12 to 15 minutes. For high buscuits roll out dough to 1/2 inch thick, for thinner crustier buscuits roll the dough out to 1/4 inch thick

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