Food

#Sundaycookingadventures: Strawberry shortcake with yogurt cream

2014-04-27 17.39.00

One thing I hate about trying to lose weight is that no matter how much I lose (or gain), I often feel as though I am being deprived of something, mainly, high fat, mouth satisfying food.

So this recipe from Cooking Light magazine appealed to me because it feels very satisfying even though it is much, much lower in calories and saturated fat than most folks’ strawberry shortcake, including the ones I used to make.

This one cuts calories by using a minimal amount of sugar. It also cuts the whipping cream with low fat Greek yogurt. I know: For those of you who don’t care for yogurt, that doesn’t sound appetizing, but TRUST ME, it was good, and it still had the satisfying flavor and texture of whipped cream even though it called for a minimal amount.

The cake, or biscuit, even contained some whole wheat flour, which means you get a little more fiber. Give this recipe a try if you’re longing for a dessert that won’t wreck your whole week’s worth of weight loss efforts.

Do you have any low fat, low sugar desserts that seem like the real thing but aren’t? Tell us about them.

I used the original recipe; here is the link:

Strawberry shortcakes with yogurt cream

Ingredients

5.6 ounces unbleached all-purpose flour (about 1 1/4 cups)
3.6 ounces whole-wheat flour (about 3/4 cup)
1/4 cup packed brown sugar
2 teaspoons baking powder (I used sodium free)
3/4 teaspoon salt
1/2 teaspoon baking soda (I used sodium free)
1/4 cup unsalted butter
1 1/4 cups very cold fat-free buttermilk
2 tablespoons canola oil
1 teaspoon vanilla extract
1 1/2 pounds strawberries
1/4 cup sugar, divided
1 teaspoon fresh lemon juice
1/2 cup plain 2% reduced-fat Greek yogurt
1/3 cup heavy whipping cream

Preparation

1. Preheat oven to 450°.
2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, brown sugar, baking powder, salt, and baking soda in a large bowl, stirring with a whisk to combine.
3. Place butter in a medium microwave-safe bowl. Microwave at HIGH for 1 minute or until melted. Add cold buttermilk, stirring until butter forms small lumps. Add oil and vanilla, stirring to combine.
4. Add buttermilk mixture to flour mixture, stirring just until incorporated (do not overmix) and batter pulls away from sides of bowl. (Batter will be very wet.)
5. Drop batter into 12 mounds (about 2 heaping tablespoonfuls each) onto a baking sheet lined with parchment paper. Bake at 450° for 12 minutes or until golden.
6. While biscuits bake, slice strawberries. Combine strawberries, 2 tablespoons sugar, and lemon juice; toss to coat. Set aside.
7. Place yogurt, cream, and remaining 2 tablespoons sugar in a bowl; beat with a mixer at medium speed until soft peaks form. Split biscuits; fill with berry mixture and cream.

2014-04-27 17.40.08



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