Low Fat Chocolate Strawberry Shortcake
This shortcake is delicious, full of chocolate flavor, instead of whipping cream, we use drained low-fat vanilla yogurt, creates the same texture, but much lower in fat and calories, enjoy this tasty dessert!!
|For the filling:|
hulled and sliced
|For the chocolate shorcakes:|
cream cheese (reduced-fat)
for dusting, optional
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.