Valentine Strawberry Shortcake
Light & Tasty
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Succulent strawberries star in this festive finale even Cupid would crave. The juicy berries mingle with a creamy yogurt sauce that's sandwiched between heart-shaped shortcake halves. It's sweet to eat and loaded with love...not calories!
SERVINGS: 2
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 30 min. Bake: 15 mim.
Ingredients:
- 1/4 cup fat-free plain yogurt
- 2 tablespoons reduced-fat sour cream
- 2 tablespoons confectioners' sugar
- 1/4 teaspoon rum extract or vanilla extract
- 1 pint fresh strawberries, sliced, divided
- SHORTCAKE:
- 2/3 cup all-purpose flour
- 2 tablespoons whole wheat flour
- 2 tablespoons plus 1/2 teaspoon sugar, divided
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 5 teaspoons cold butter or stick margarine
- 1/3 cup 1% buttermilk
Directions:
In a small bowl, combine the yogurt, sour cream, confectioners' sugar and extract. In a small bowl, mash 1/2 cup strawberries; stir into yogurt mixture. Cover and refrigerate.
In a bowl, combine the flours, 2 tablespoons sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until a soft dough forms (dough will be sticky). On a floured surface, gently knead dough 10 times. Gently pat or roll into a 1/2-in.-thick circle. Cut out two hearts with 1 3-1/2-in. cutter.
Place on a baking sheet coated with cooking spray. Sprinkle with remaining sugar. Bake at 400° for 12-14 minutes or until golden brown. Remove to a wire rack to cool slightly. To assemble, split shortcakes in half. Place cake bottoms on dessert plates; spread with yogurt mixture. Top with remaining strawberries and shortcake tops. Yield: 2 servings.