4 cups sliced fresh strawberries
1/4 cup granulated sugar
2 tablespoons orange-flavored liqueur
--or orange juice
nonstick cooking spray
1 1/2 cup flour
1/2 cup wheat germ
1/3 cup unsweetened cocoa powder
1/3 cup granulated sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt; optional
1/4 cup (1/2 stick) margarine; chilled
2/3 cups low-fat buttermilk
vanilla nonfat or low-fat yogurt; optional
1. Combine strawberries, sugar and liqueur in medium bowl; mix gently. Cover and refrigerate up to 4 hours.
2. Preheat oven to 425°F. Lightly coat cookie sheet with cooking spray. In large bowl, combine flour, wheat germ, cocoa, sugar, baking powder, baking soda and salt; mix well. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs. Add buttermilk, mix with fork just until dry ingredients are moistened. Do not overmix.
3. Turn dough out onto lightly floured surface; knead gently six to eight times. Pat or roll out to 1/2-inch thickness. Cut with floured 3-inch heart-shaped or round biscuit cutter. Place on prepared cookie sheet.
4. Bake shortcakes 10 minutes, or until tops spring back when lightly touched. Cool slightly on wire rack.
5. To serve, split each shortcake in half horizontally; spoon strawberries and, if desired, yogurt over bottom haves; cover with shortcake tops. Sprinkle lightly with confectioners' sugar.
Per serving: About 290 cal, 7 g pro, 49 g car, 8 g fat, 24% cal from fat, 0 mg chol, 240 mg sod, 6 g fiber.
Busted by Gail Shermeyer <firstname.lastname@example.org>
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Contributor: Womans Day Low-Fat Meals, Summer 97
Yield: 8 servings
Preparation Time: 0:00