Yogurt Shortcakes

Our newspaper regularly includes an insert called Relish that I enjoy perusing.  The last issue included a recipe for yogurt biscuits.  We tried them, but didn't care for the flavor or texture.  I did think there was hope for the recipe with a sweeter twist.

I'm using up the last few packages of strawberries I froze last year.  I can't wait for berry season to arrive again!

Yogurt Shortcakes

1 1/2 c. self rising flour

1/4 c. + 2 TBSP. sugar

1 tsp. salt

1 1/4 c. vanilla yogurt

1-2 TBSP. milk (optional)

Preheat oven to 425 degrees. 

Mix the dry ingredients well, reserving 2 tablespoons sugar.  Stir in yogurt until dry ingredients are moistened.  Add milk a tablespoon at a time if the mixture seems too thick.  Scoop onto a parchment lined baking sheet, and sprinkle with reserved sugar.  Bake at 425 degrees for 10-14 minutes until golden brown. Cool completely.

Slice in half and serve with sliced strawberries, slightly crushed to release juices, and whipped cream.

Makes 7-8 shortcakes.

Using the yogurt will give these shortcakes a slightly heavier texture than a butter recipe.  Using nonfat yogurt makes this is a great dessert option if you are looking to cut fat in your diet. 

We'll definitely use this shortcake recipe to keep our summer on the "lighter" side!

Linked to: Delicious Dishes at It's a Blog Party

                  Tasty Tuesday at Balancing Beauty and Bedlam

                  Ultimate Recipe Swap at Life As Mom