Piled-High Shortcake
Add healthy fresh fruit and yogurt to delicious homemade shortcakes to make this low-calorie dessert.
Prep Time:
25 mins
Total Time:
32 mins
Servings:
4 shortcakes (1 shortcake, 1/3 cup berries, 1/4 cup yogurt mixture)
Ingredients
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3/4 cup all-purpose flour
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2 teaspoons granulated sugar
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1 teaspoon baking powder
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1/8 teaspoon baking soda
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Dash salt
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2 tablespoons butter
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1/4 cup lowfat buttermilk
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1 slightly beaten egg yolk
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Nonstick cooking spray
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1/2 of an 8-ounce package fat free cream cheese, softened
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1 6-ounce carton plain nonfat yogurt
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3 tablespoons low-sugar strawberry preserves
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1 1/2 cups fresh boysenberries, raspberries, and/or blackberries
Directions
1.
For shortcakes, in a medium bowl stir together flour, sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture. In a small bowl combine buttermilk and egg yolk. Add to flour mixture all at once, stirring just until moistened.
2.
Lightly coat a baking sheet with nonstick cooking spray; set aside. On a lightly floured surface, pat or roll dough to 1/2-inch thickness. Using a floured 2- to 3-inch cookie cutter, cut dough into 4 desired shaped shortcakes, rerolling scraps as necessary. Place on prepared baking sheet. Bake in a 425 degree oven for 7 to 8 minutes or until golden. Cool on a wire rack.
3.
In a medium bowl beat cream cheese with an electric mixer on medium speed for 30 seconds. Gradually beat in yogurt and preserves until smooth.
4.
Divide shortcakes among 4 dessert plates; top with fresh fruit and yogurt mixture. Serve immediately.
Nutrition information
Calories 259, Total Fat 8 g, Saturated Fat 4 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 71 mg, Sodium 414 mg, Carbohydrate 37 g, Total Sugar 13 g, Fiber 3 g, Protein 11 g. Daily Values: Vitamin A 0%, Vitamin C 3%, Calcium 26%, Iron 10%.
Percent Daily Values are based on a 2,000 calorie diet
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