Dietitian's tip: Shortcake is a rich biscuit or yellow cake usually topped with sliced fruit and whipped cream. This lighter version is topped with fresh strawberries and plain yogurt.
1 3/4 cups all-purpose (plain) flour, sifted
2 1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
1 tablespoon sugar
2 tablespoons trans-free margarine
3/4 cup fat-free milk
For the topping
6 cups fresh strawberries, hulled and sliced
3/4 cup (6 ounces) plain fat-free yogurt
Preheat the oven to 450 F. Lightly coat a baking sheet with cooking spray.
In a large mixing bowl, add the flour, baking powder, salt and sugar. Using a fork, cut the margarine into the dry ingredients until the mixture resembles coarse crumbs. Add the 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 6 squares. Place the squares onto the prepared baking pan and bake until golden, 10 to 12 minutes.
Transfer the biscuits onto individual plates. Top each with 1 cup strawberries and 2 tablespoons yogurt. Serve immediately.
Nutritional Analysis (per serving)
Cholesterol 2 mg
Protein 7 g
Sodium 486 mg
Carbohydrate 45 g
Fiber 4 g
Total fat 5 g
Potassium 368 mg
Saturated fat 1 g
Calcium 220 mg
Monounsaturated fat 2 g