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!!
Yield
4 servingsPrep
10 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the filling | |||
| 1 | cup |
vanilla yogurt
low-fat |
|
| 1 | pint |
strawberries
hulled and sliced |
*
|
| 3 ½ | tablespoons |
sugar
|
|
| For the chocolate shorcakes | |||
| ⅓ | cup |
cocoa powder
|
|
| ⅓ | cup |
sugar
|
|
| ⅔ | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
baking soda
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| 1 ½ | tablespoons |
cream cheese (reduced-fat)
|
|
| 1 ½ | tablespoons |
butter
|
|
| ½ | cup |
buttermilk
|
|
|
powdered sugar
for dusting, optional |
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the filling: | |||
| 237 | ml |
vanilla yogurt
low-fat |
|
| 473 | ml |
strawberries
hulled and sliced |
*
|
| 53 | ml |
sugar
|
|
| For the chocolate shorcakes: | |||
| 79 | ml |
cocoa powder
|
|
| 79 | ml |
sugar
|
|
| 158 | ml |
all-purpose flour
|
|
| 1.3 | ml |
baking soda
|
|
| 7.5 | ml |
baking powder
|
|
| 23 | ml |
cream cheese (reduced-fat)
|
|
| 23 | ml |
butter
|
|
| 118 | ml |
buttermilk
|
|
| 1 | x |
powdered sugar
for dusting, optional |
*
|
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.
