Tuesday, March 20, 2012

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!

                  Tasty Tuesday at Balancing Beauty and Bedlam
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4 comments:

  1. Ha ha! I have that magazine out on my kitchen counter for me to try those biscuits. Thanks for saving me the trouble. :) I love how you turned a lemon into lemonade. Ooh, speaking of that, a little lemon zest in the shortcakes might bring some zing. They look beautiful!

    ReplyDelete
    Replies
    1. Great minds think alike! Lemon zest is terrific idea.

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  2. Oh how yammers!
    BLessings
    http://bit.ly/wsoUJV

    ReplyDelete

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