Valentine Strawberry ShortcakeSucculent strawberries star in this festive finale even Cupid would crave. The juicy berries mingle…
Valentine Strawberry Shortcake
1/4 cup fat-free plain yogurt 2 tablespoons reduced-fat sour cream 2 tablespoons confectioners’ sugar 1/4 teaspoon rum extract 1 pint fresh strawberries, sliced, divided SHORTCAKE: 2/3 cup all-purpose flour 2 tablespoons whole wheat flour 2 tablespoons plus 1/2 teaspoon sugar, divided 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1/8 teaspoon salt 5 tablespoons cold butter 1/3 cup buttermilk
In a small bowl, combine the yogurt, sour cream, confectioners’ sugar and extract.
In a small bowl, mash 1/2 cup strawberries; stir into yogurt mixture.
Cover and refrigerate.
In another bowl, combine the flours, 2 tablespoons sugar, baking powder, baking soda and salt.
Cut in butter until mixture resembles coarse crumbs.
Stir in buttermilk until a soft dough forms (dough will be sticky).
On a floured surface, gently knead dough 10 times.
Gently pat or roll into a 1/2-in.
Cut out two heart shapes with a 3-1/2-in.
Place on a greased baking sheet.
Sprinkle with remaining sugar.
Bake at 400° for 12-14 minutes or until golden brown.
Remove to a wire rack to cool slightly.
To assemble, split shortcakes in half.
Place cake bottoms on dessert plates; spread with yogurt mixture.
Top with remaining strawberries and shortcake tops.
Nutrition Facts 1 each:
- 445 calories, 12g fat (7g saturated fat), 33mg cholesterol, 560mg sodium, 75g carbohydrate (0 sugars, 5g fiber), 10g protein.