These light and fresh strawberry shortcakes lean on nonfat Greek-style yogurt instead of butter or cream in the shortcakes. Just a small amount of sugar and a pinch of lemon zest is all you need to bring out the flavor of fresh strawberries in this easy dessert.
Strawberry Shortcake with Honey-Yogurt Cream
Serves 6
Active Time: 20 minutes
Total Time: 45 minutes
For the yogurt shortcakes:
1/2 cup all-purpose flour, plus more for dusting
1/2 cup whole-wheat pastry flour
2 teaspoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup nonfat plain Greek-style yogurt
1/4 cup nonfat milk, plus more for brushing
For the strawberry filling:
8 ounces fresh strawberries, hulled and sliced (about 1 1/2 cups)
2 teaspoons granulated sugar
1 teaspoon grated lemon zest
For the honey-yogurt cream:
3/4 cup nonfat plain Greek-style yogurt
1 teaspoon honey
1/4 teaspoon vanilla extract
1. To prepare shortcakes: Preheat oven to 400 F. Whisk all-purpose flour, pastry flour, sugar, baking powder and salt together in a medium bowl. Stir in yogurt and milk, using a flexible spatula to incorporate the milk into the flour mixture until a shaggy dough forms.
2. Turn the dough out onto a lightly floured work surface and gently bring it together with your hands until it holds together and there are no more floury bits. Pat into a 3/4-inch-thick rectangle; cut evenly into six rectangles (about 2 by 1 1/2 inches each). Transfer the rectangles to a parchment-paper-lined baking sheet. Lightly brush with milk.
3. Bake until golden brown, 15 to 17 minutes. Transfer to a wire rack to cool slightly, about 20 minutes.
4. Meanwhile, prepare strawberries: Stir sliced strawberries, sugar and lemon zest together in a medium bowl. Let stand at room temperature, stirring occasionally, until the berries release their juices, about 20 minutes.
5. To prepare honey-yogurt cream, whisk yogurt, honey and vanilla together in a small bowl until very smooth and creamy.
6. To serve, slice the cooled shortcakes in half. Spread 2 tablespoons honey-yogurt cream on the bottom half of each shortcake. Top each with 3 tablespoons strawberries and drizzle evenly with accumulated juices. Top each with the top half of the shortcake. Serve immediately.
Recipe nutrition per serving: 134 Calories, Total Fat: 1 g, Saturated Fat: 0 g, Cholesterol: 3 mg, Carbohydrates: 25 g, Fiber: 2 g, Total Sugars: 8 g, Added Sugars: 4 g, Protein: 8 g, Sodium: 242 mg, Potassium: 192 mg, Iron: 1 mg, Folate: 34 mcg, Calcium: 144 mg, Vitamin A: 27 IU, Vitamin C: 23 mg.
EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.
This article originally appeared on The Detroit News: Guilt-free strawberry shortcake made with Greek yogurt
Reporting by Nicole Hopper, EatingWell / The Detroit News
USA TODAY Network via Reuters Connect
