Shortcake is a rich, salty biscuit or yellow cake usually topped with sliced fruit and whipped cream. The biscuit in this healthier version is made with whole-wheat pastry flour and low-sodium baking powder. It's topped with fresh strawberries and plain low-fat yogurt.

Serves 8

Ingredients:

For the shortcake:

       
  • 1 3/4 cups whole-wheat pastry flour, sifted
  •    
  • 1/4 cup all-purpose (plain) flour, sifted
  •    
  • 2 1/2 teaspoons low-sodium baking powder
  •    
  • 1 tablespoon sugar
  •    
  • 1/4 cup trans-free margarine (chilled)
  •    
  • 3/4 cup fat-free milk (chilled)

For the topping:

       
  • 6 cups fresh strawberries, hulled and sliced
  •    
  • 3/4 cup (6 ounces) plain fat-free yogurt

Directions:

Preheat oven to 425 degrees.

In a large mixing bowl, re-sift the flours, baking powder and sugar together. Using a fork, cut the chilled margarine into the dry ingredients until the mixture resembles coarse crumbs. Add the chilled milk and stir just until a moist dough forms.

Turn the dough onto a generously floured work surface and, with floured hands, knead gently 6 to 8 times until the dough is smooth and manageable. Using a rolling pin, roll the dough into a rectangle 1/4-inch thick. Cut into 8 squares. Place the squares onto the prepared baking pan and bake until golden, 10 to 12 minutes or until golden brown.

Transfer the biscuits onto individual plates. Top each with 1 cup strawberries and 1 1/2 tablespoons yogurt. Serve immediately.

Nutritional Analysis (per serving)

Serving size: 1 shortcake
  • Total carbohydrate: 38 g
  • Dietary fiber: 6 g
  • Sodium: 87 mg
  • Saturated fat: 1 g
  • Monounsaturated fat: 1.5 g
  • Total fat: 5 g
  • Cholesterol: 2 mg
  • Protein: 7 g
  • Calories: 225
  • Dairy foods low-fat or fat-free: 0.5
  • Fats and oils: 1
  • Fruits: 1
  • Grains and grain products: 1
  • Carbohydrates: 1
  • Fats: 1
  • Fruits: 1
  • Protein and dairy: 0.5
  • Fats: 1
  • Fruits: 1
  • Milk and milk products: 0.5
  • Starches: 1
Last Updated: 2014-08-16
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