Mini Strawberry Shortcakes
Source of Recipe
Recipe Institute
Ingredients
Strawberry Filling
4 cups fresh strawberries, sliced
1 to 2 tablespoons granulated sugar
Shortcakes
1-3/4 cups all-purpose flour
2 tablespoons plus 2 teaspoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup fat-free (skim) milk
1/4 cup vegetable oil
Topping
1 cup vanilla-flavored yogurt
3 tablespoons packed light brown sugar
Fresh mint leaves
Strawberry Filling
Combine strawberries and granulated sugar in medium bowl. Refrigerate until ready to use.
Shortcakes
Preheat oven to 425°F.
Combine flour, granulated sugar, baking powder and salt in medium bowl. Combine milk and oil in small bowl; add to flour mixture. Stir with fork until mixture forms dough.
Turn dough out onto floured work surface. Quickly shape into 1/2-inch-thick disk. Cut 8 dough circles with floured 2-1/2-inch cookie cutter. Piece together dough scraps, as necessary, to complete circles.
Place biscuits on ungreased baking sheet. Bake 10 to 12 minutes or until golden brown. Remove pan from oven; cool completely on wire rack.
Topping
Combine yogurt and brown sugar in medium bowl. Stir until smooth.
Split biscuit in half horizontally. Place about 1/4 cup strawberry filling on bottom layer of each biscuit. Cover with biscuit top. Drizzle topping over shortcakes. Garnish with any remaining strawberries and mint leaves.
Makes 8 servings
|
Â
Â
Â
|
member logon
