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Strawberry Shortcake

Source of Recipe

"Healthy Meals In Minutes," 1994
Serves 8

1-3/4 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon grated orange peel
3 tablespoons unsalted butter or margarine, cut into pieces
3/4 cup skim milk

For The Filling:
2 pints fresh strawberries, sliced
1 tablespoon orange juice
1 tablespoon granulated sugar
Vanilla nonfat yogurt and mint leaves for garnish

Preheat oven to 450F. Spray a baking sheet with vegetable cooking spray. Set aside. In a large bowl, sift together the flour, sugar, and baking powder. Stir in the orange peel. Using a pastry blender or 2 knives, cut the butter into the flour mixture until coarse crumbs form. Quickly stir in the milk until a soft dough forms.

On a lightly floured surface, roll out dough to a 1/2-inch thickness. Using a 2-1/2 inch biscuit cutter, cut out biscuits. Gather trimmings, re-roll, and cut out more biscuits. Place on prepared baking sheet. Bake until golden, about 12 to 15 minutes. Place biscuits on a wire rack and cool slightly.

To prepare filling: In a large bowl, combine strawberries, orange juice, and sugar. Mix well.

Split warm biscuits in half horizontally. Place bottom halves on serving plates. Top each with some filling. Cover with biscuit tops. Serve with remaining filling; garnish with yogurt and mint.

Cook's Tips:
A pastry blender is good for working fat into flour. The U-shaped wires evenly distribute the cold fat until coarse crumbs form, resulting in a flaky dough.

Use a floured rolling pin to roll out biscuits. For high biscuits, roll dough to 1/2-inch thickness. For thinner, crustier biscuits, roll dough to 1/4-inch thickness.

Per serving: calories 216 (21% from fat); carbohydrates 38g; protein 6g; sodium 217mg; fat 5g; cholesterol 13mg