Piled-High Shortcake

Add healthy fresh fruit and yogurt to delicious homemade shortcakes to make this low-calorie dessert.

Piled-High Shortcake + enlarge image
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5 users rated this recipe an average rating of 3.5
Makes:
4 servings
Serving Size:
1 shortcake, 1/3 cup berries, 1/4 cup yogurt mixture
Prep:
25 mins
Bake:
7 mins to 8 mins 425°F
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Piled-High Shortcake

Ingredients
2
1
teaspoon baking powder
1/8
teaspoon baking soda
 
dash salt
2
tablespoons butter
1/4
cup lowfat buttermilk
1
slightly beaten egg yolk
 
Nonstick cooking spray
1/2
8 ounce package fat free cream cheese, softened
1
6 ounce carton plain nonfat yogurt
3
tablespoons low-sugar strawberry preserves
1 1/2

Directions

  1. For shortcakes, in a medium bowl stir together flour, sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture. In a small bowl combine buttermilk and egg yolk. Add to flour mixture all at once, stirring just until moistened.
  2. Lightly coat a baking sheet with nonstick cooking spray; set aside. On a lightly floured surface, pat or roll dough to 1/2-inch thickness. Using a floured 2- to 3-inch cookie cutter, cut dough into 4 desired shaped shortcakes, rerolling scraps as necessary. Place on prepared baking sheet. Bake in a 425 degrees oven for 7 to 8 minutes or until golden. Cool on a wire rack.
  3. In a medium bowl beat cream cheese with an electric mixer on medium speed for 30 seconds. Gradually beat in yogurt and preserves until smooth.
  4. Divide shortcakes among 4 dessert plates; top with fresh fruit and yogurt mixture. Serve immediately.

Nutrition Facts

(Piled-High Shortcake)
    Per serving:
  • 259 kcal cal.,
  • 8 g fat
  • (4 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 71 mg chol.,
  • 414 mg sodium,
  • 37 g carb.,
  • 3 g fiber,
  • 13 g sugar,
  • 11 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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