Try this slimmed down summer favorite at your next outdoor gathering.
- 2 pints fresh strawberries, hulled
- 1/2 cup sugar
- 1 cup nonfat vanilla yogurt
- 1/2 cup nonfat sour cream
- 3/4 cup buttermilk
- 1 tablespoon canola oil
- 1 cup all-purpose white flour
- 1 cup unsifted cake flour
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 tablespoons cold butter, cut into small pieces
- 1 tablespoon low-fat milk, for brushing
- 1 tablespoon sugar, for sprinkling
- To make filling: If strawberries are large, slice them. Put the strawberries in a bowl, sprinkle with 1/2 cup sugar and refrigerate while you bake shortcakes.
- Blend yogurt and sour cream in a small bowl; set aside in the refrigerator.
- To make shortcakes: Preheat oven to 425°F. Coat a baking sheet with cooking spray; set aside.
- Combine buttermilk and oil and set aside. Whisk flours, sugar, baking powder, baking soda and salt in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Make a well in the center and gradually pour in the reserved buttermilk/oil mixture, stirring with a fork just until combined.
- Transfer the dough to a floured surface and sprinkle with a little flour. Lightly knead the dough 8 times, then pat or roll out to an even 3/4-inch thickness. Use a 2 1/2-inch round or star cookie cutter to cut out 8 shortcakes. Transfer them to the prepared baking sheet. Brush the tops with milk and sprinkle with sugar.
- To bake & assemble shortcakes: Bake the shortcakes until golden, 12 to 16 minutes. Transfer to a wire rack and let cool slightly.
- Split the shortcakes with a serrated knife. Set the bottoms on dessert plates, spread with some of the yogurt cream, spoon on the strawberries and juices and crown with the shortcake lids. Top with a dollop of yogurt cream and serve.
Per serving: 280 calories; 5 g fat (2 g sat, 1 g mono); 7 mg cholesterol; 54 g carbohydrates; 6 g protein; 2 g fiber; 366 mg sodium; 248 mg potassium.
Nutrition Bonus: Vitamin C (71% daily value), Folate (17% dv), Calcium (16% dv).
Carbohydrate Servings: 3 1/2
Exchanges: 3 1/2 other carbohydrate
More From EatingWell
Cool down with these healthy, homemade freezer pops. On hot...
If you’re looking for a new recipe to make for your Fourth of...
Put a fresh twist on your classic American fare with this...
From grilled chicken recipes to chicken salad recipes, our...
Having a snack attack? Stock your fridge and pantry with...
To round out your summer meal, enjoy one of our healthy...
Enjoy all the fruits and vegetables summer has to offer with...
What's a picnic without coleslaw and a salad? Our healthier...
You won’t waste half a day’s worth—or more—of calories with...
Beat the heat this summer with these easy recipes for your...
Fire up the grill, pull out the lawn chairs and celebrate...
Whether you’re in the mood for a sweet or salty snack, our...
We know summer can be a busy time of year, but be sure to...
Turmeric most often appears in Indian cuisine, as its flavor...
Cut saturated fat when you bake by swapping some of the...
If you’re watching what you eat, you may be trying to eat...
- 8 or more
- Preparation/ Technique
- Ease of Preparation
- Total Time
- 1 hour or less