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Foodie 411

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Almost Guilt-Free Strawberry Shortcakes

This Recipe Is:

By The Food Gal
WebMD Recipe from Foodily.com

Instead of the usual calorie-laden whipped cream filling, we’ve used thick, nonfat Greek yogurt in its place. Yes, the shortcakes still have some cream and butter in the dough. There’s not much getting around that. But yogurt is packed with active cultures that reportedly aid digestion and boost the immune system. And fresh fruit always does a body good. We’ve added just the tiniest drizzle of honey to mellow the tartness of the Greek yogurt. You also can stir in a tad with the sliced strawberries, if the fruit is not sweet enough.

Ingredients

1 3/4 cup
all-purpose flour
3 tablespoons
granulated sugar
1 tablespoon
baking powder
1/2 teaspoon
salt
1/2 stick
unsalted butter, cold, cubed
1/2 cup
heavy cream, can substitute with low-fat heavy cream
1/3 cup
plain yogurt
heavy
cream, for brushing on top
2 1/2 to 3 pints
strawberries, fresh, rinsed, hulled, and sliced
1 tablespoon
chopped crystallized ginger, or to taste optional
honey, to taste
nonfat Greek yogurt
sanding or granulated sugar, for sprinkling on top

Instructions

Preheat oven to 425 degrees; line a baking sheet with parchment paper.
Whisk flour, sugar, baking powder, and salt together in a bowl. Cut butter into flour mixture using a pastry blender until butter is size of peas. Stir cream and yogurt together in a second bowl, add to flour mixture, and blend with a fork just until dough comes together.
Pat out dough on a lightly floured surface into a circle about 1-inch thick. Using a 2 1/2-inch round cutter, cut out as many shortcakes as possible and place them on prepared baking sheet. Gently press scraps into a 1-inch-thick circle and cut remaining biscuits. (Note: Avoid twisting the cutter into the dough. That will seal the sides and prevent the shortcakes from rising as high as they should.)
Brush with cream and sprinkle with sugar. Bake until golden, about 15 minutes.
In a bowl, mix strawberries with crystallized ginger, and a little bit of honey, if you like. Stir a little honey into the Greek yogurt, as well. When shortcakes are cool enough to handle, split each one in half horizontally. On each bottom half, spoon a small dollop of yogurt, then top with strawberry mixture; repeat with a little more yogurt, then more strawberries. Replace the tops of each shortcake, and serve.

Reviewed July 16, 2012

From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
For more recipes go to Foodily.com