Almost Guilt Free Strawberry Shortcakes
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.
1 3/4 cups all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 stick cold, unsalted butter, cubed
1/2 cup heavy cream (can substitute with low-fat heavy cream)
1/3 cup plain yogurt
Heavy cream, for brushing on top
Sanding or granulated sugar, for sprinkling on top
2 1/2 to 3 pints fresh strawberries, rinsed, hulled, and sliced
1 tablespoon chopped crystallized ginger, or to taste (optional)
Honey, to taste
Nonfat Greek yogurt
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.
Total Servings: 6
Nutritional Information Per Serving
Carbohydrates: 49.2 g
Cholesterol: 42 mg
Fat: 14.3 g
Saturated Fat: 8.5 g
Fiber: 4.1 g
Sodium: 268 mg
Protein: 6.0 g
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