Ingredients: |
Ingredients: 6 cups strawberries [2 cups hulled plus 4 cups hulled, halved and sliced]
3 T sugar
Shortcakes:
2 cups all-purpose flour
2 T sugar
1 T baking powder
1/2 tsp salt
6 T fat free Greek yogurt
1/2 cup skim milk
4 T unsalted butter, melted and slightly cooled
Whipped Topping:
1/2 cp heavy cream
1/4 cup sugar
1 tsp vanilla extract
1/2 cup fat-free Greek yogurt
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Directions: |
Directions:Crush 2 cups hulled berries in large bowl with potato masher.
Stir in 4 cups sliced berries and sugar and let sit at room temperature until sugar has dissolved and berries are juicy; about 30 minutes.
DOUGH:
Adjust oven rack to middle position and heat oven to 400º.
Line baking sheet with parchment paper.
Combine flour, sugar, baking powder and salt in small bowl.
Whisk yogurt, milk and butter in large bowl until small clumps remain.
Stir in flour mixture until combined.
Turn dough out onto lightly floured work surface and knead until smooth... 8 to 10 times.
SHORTCAKES:
Pat dough into 8 inch circle about 1/2 inch thick.
Using 3 inch biscuit cutter dipped in flour, cut out shortcakes and transfer to prepared baking sheet.
Gently pat dough scraps into 1/2 inch thick circle and cut out additional shortcakes.
Bake until golden brown 12 to 15 minutes.
Cool cakes about 10 minutes.
ASSEMBLE:
With electric mixer on medium speed, beat cream, sugar and vanilla until stiff peaks form; about 2 minutes. Gently fold in yogurt.
Halve shortcakes and evenly divide berry mixture among shortcake bottoms..
Place top on berries and garnish with more berries and whipped cream. |
This recipe for Reduced Fat Strawberry Shortcakes is from