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Strawberry Shortcake

Categories:
cakes, desserts, fruits, low fat

=== CAKE ===
1 3/4 cups all-purpose flour
2 1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
1 tablespoon sugar
1/8 cup margarine
3/4 cup skim milk
=== TOPPING ===
6 cups fresh strawberries
1 1/2 cups plain yogurt

Preheat oven to 450 degrees. Sift flour into a measuring cup. Resift flour along with baking powder, salt and sugar. Cut in margarine. Add the milk and stir lightly. Turn the dough onto a floured board. Knead for 1/2 minute. Pat to 1/4-inch thickness and cut into six pieces. Bake 10 to 12 minutes until golden. Place onto serving plate and top each with 1 cup of strawberries and two tablespoons yogurt. An alternative way to serve this is to split the biscuit, place the strawberries between the halves and then top with yogurt and a strawberry. This recipe yields 6 servings. Nutritional Analysis Per Serving: Calories 250; Fat (grams) 5; Percent calories from fat 18; Percent polyunsaturated 7; Percent saturated 4; Percent monounsaturated 7; Cholesterol (milligrams) 1; Sodium (milligrams) 427; Protein (grams) 8; Carbohydrate (grams) 44; Fiber (grams) 5.


Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-28-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 268 Calories (kcal); 7g Total Fat; (22% calories from fat); 8g Protein; 45g Carbohydrate; 8mg Cholesterol; 472mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates

NOTES : Diabetics or those on calorie-controlled diets may count one serving as: 2 starch, 1 fruit and 1 fat serving. Weight Watcher points calculated at 4 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Yield: 6 servings

Preparation Time: 0:00



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