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Title: Strawberry Shortcake (#2,033):)
Categories: Cake Dessert Fruit Yogurt
Yield: 8 Servings
| 3 1/4 | c | All purpose flour |
| 2 | tb | Granulated sugar |
| 1 | tb | Baking powder |
| 1/2 | ts | Grated orange peel |
| 3 | tb | Unsalted butter or marg; cut into pieces |
| 3/4 | c | Skim milk |
| Filling | ||
| 2 | pt | Fresh strawberries hulled |
| 1 | tb | Orange juice |
| 1 | tb | Granulated sugar |
| Vanilla non-fat yogurt | ||
| Mint leaves |
Preheat oven to 450F. Spray a baking sheet with vegetable spray and set aside.
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 coarse crumbs form. Quickly stir in the milk until a soft dough forms.
On a lightly floured surface, roll out dough to a 1/2" thickness. Using a 2 1/2" biscuit cutter, cut out biscuits. Gather trimmings, re-roll and cut out more biscuits. Place on prepared baking sheet and bake until golden, about 12 to 15 minutes. Place biscuits on a wire rack and cool slightly.
In a large bowl, combine strawberries, orange juice and sugar. Mix well.
Split warm biscuits in half horizontally. Placebottom halves on serving plates. Top each with some filling. Cover with biscuit tops. Serve with remaining filling; garnish with yogurt and mint.
Per serving:Calories: 216 (21%) from fat; Carbohydrates:38g; Protein: 6g; Sodium: 217mg; Fat: 5g; Cholsterol:13mg.
From Healthy Meals In Minutes (TM).
Typed by Delores E. Rowe.
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