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Recipe: Strawberry shortcake
By Mayo Clinic staffOriginal Article: http://www.mayoclinic.com/health/strawberry-shortcake/NU00562
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Dietitian's tip: Shortcake is a rich, salty biscuit or yellow cake usually topped with sliced fruit and whipped cream. The biscuit in this healthier version is made with whole-wheat pastry flour and low-sodium baking powder. It's topped with fresh strawberries and plain low-fat yogurt.
Serves 8
Ingredients
- 1 3/4 cups whole-wheat pastry flour, sifted
- 1/4 cup all-purpose (plain) flour, sifted
- 2 1/2 teaspoons low-sodium baking powder
- 1 tablespoon sugar
- 1/4 cup trans-free margarine (chilled)
- 3/4 cup fat-free milk (chilled)
- 6 cups fresh strawberries, hulled and sliced
- 3/4 cup (6 ounces) plain fat-free yogurt
For the topping
Directions
In a large mixing bowl, re-sift the flours, baking powder and sugar together. Using a fork, cut the chilled margarine into the dry ingredients until the mixture resembles coarse crumbs. Add the chilled 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 8 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 1 1/2 tablespoons yogurt. Serve immediately.
Nutritional analysis per serving
| Serving size: 1 shortcake | |||
| Calories | 225 | Sodium | 87 mg |
| Total fat | 5 g | Total carbohydrate | 38 g |
| Saturated fat | 1 g | Dietary fiber | 6 g |
| Monounsaturated fat | 1.5 g | Protein | 7 g |
| Cholesterol | 2 mg | ||
- Tyler Herbst S. Food Lover's Companion. 3rd ed. New York, N.Y.: Barron's Educational Series Inc.; 2001:565.
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