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!
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