Succulent strawberries star in this festive finale even Cupid would crave. The juicy berries mingle with a creamy yogurt sauce that's sandwiched between heart-shaped shortcake halves. It's sweet to eat and loaded with love...not calories!
What You Need:
(Makes: 2 servings)
For the Filling:
1/4 cup of fat-free vanilla yogurt
2 tablespoons of light sour cream
2 tablespoons of confectioners' sugar
1/4 teaspoon of rum extract
1 pint of fresh strawberries, sliced, divided
For the Shortcake:
2/3 cup of all-purpose flour
2 tablespoons of whole wheat flour
2 tablespoons plus 1/2 teaspoon of sugar, divided
3/4 teaspoon of baking powder
1/4 teaspoon of baking soda
1/8 teaspoon of salt
5 tablespoons of cold butter
1/3 cup of buttermilk
STEP 1) In a small bowl, combine the yogurt, sour cream, confectioners' sugar and extract. In a small bowl, mash 1/2 cup strawberries; stir into yogurt mixture. Cover and refrigerate.
STEP 2) In another bowl, combine the flours, 2 tablespoons sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until a soft dough forms (dough will be sticky). On a floured surface, gently knead dough 10 times. Gently pat or roll into a 1/2 inch thick circle. Cut out two heart shapes with a 3 & 1/2 inch cutter.
STEP 3) Place on a greased baking sheet. Sprinkle with remaining sugar. Bake at 400 degrees for 12 to 14 minutes or until golden brown. Remove to a wire rack to cool slightly. To assemble, split shortcakes in half. Place cake bottoms on dessert plates; spread with yogurt mixture. Top with remaining strawberries and shortcake tops.
STEP 4) Happy Valentine’s Day & Enjoy!