Low Fat Chocolate Strawberry Shortcake

Directions

For the filling:

Line a sieve with cheesecloth and set it over a bowl. Spoon in yogurt and let drain in the refrigerator for 1 hour.

Toss strawberries with sugar in a medium bowl. Let stand at room temperature, stirring occasionally, until a syrup has formed, about half an hour.

For the chocolate shortcakes:

Position rack in the center of the oven, preheat to 400°F. Line a baking sheet with parchment paper.

Sift together flour, cocoa, ⅓ cup sugar, baking powder, baking soda and salt in a medium bowl.

Cut butter and cream cheese into the flour mixture with your fingertips until crumbly.

Make a well in the center and add buttermilk, stirring with a fork until evenly moistened. Drop 4 mounds of batter, about 2 inches apart, onto the prepared baking sheet.

Shape the mounds into 3-inch circles and bake until the tops spring back when touched lightly, 15 to 20 minutes. Transfer biscuits to a wire rack and let cool slightly.

For assembling shortcakes:

Slice the shortcakes into half crosswise with a serrated knife. Set bottoms on dessert plates.

Spoon the strawberries and syrup over the biscuits and add a dollop of the drained yogurt. Top with the tops, dust with confectioners’ sugar if desired.

Serve.