f O O d GOOD AND HEALTHY
STRAWBERRY SHORTCAKE
PREP:
30
MIN. BAKE:
15
MIN. OVEN
375
°F
TOPPING
1
32-oz. carton plain low-fat yogurt*
SHORTCAKE
1V4
cups all-purpose flour
V
4
cup whole wheat flour
2
Tbsp. sugar
2
tsp. baking powder
1
tsp. finely shredded lemon peel
V4
tsp. salt
V4
cup butter
1
egg, lightly beaten
2
Tbsp. fat-free milk
6
cups sliced strawberries
1.
Remove V
2
cup ofyogurt from
container and set aside for shortcake. Use
remainder for the Yogurt Cream recipe.
2.
Prepare Yogurt Cream,
below
.
Preheat oven to 375°F. Grease large
baking sheet; set aside. In large bowl
combine flours, sugar, baking powder,
lemon peel, and salt. Cut in butter until
mixture resembles coarse crumbs. In
small bowl combine the egg, milk, and
the reserved V2 cup of yogurt. Add to
flour mixture. Stir just to moisten. With
spatula spread dough to an even
8-inch-diameter circle on baking sheet.
3.
Bake 15 to 20 minutes or until wooden
toothpick inserted near center comes
out clean. Cool on pan 10 minutes.
Remove from pan. Cut in 8 wedges.
Place one wedge in each bowl. Top with
Yogurt Cream and strawberries. Serve
immediately.
MAKES 8 SERVINGS.
YOGURT CREAM
Line strainer with three
layers of 100-percent-cotton cheese-
cloth or a clean paper coffee filter.
Suspend lined strainer over bowl.
Spoon in remaining yogurt from the
carton. Cover and refrigerate 12 to 24
hours. Discard liquid. Transfer
thickened yogurt to a bowl. Stir in
1/ 4
cup
honey
and 1 tsp.
fin e ly shredded
lemon peel
.
If necessary, thin with a
little fat-free milk. Makes about 2 cups.
*Use a brand of yogurt that contains no
gums, gelatin, or fillers. These
ingredients may prevent the whey from
draining away.
EACH SERVING
264
cal, 8 gfat,
45
mgchol,
213
m g sodium,
41
g carbo,
3
g fiber,
9
gpro.
D aily Values:
5
% vit. A ,
110
% vit. C,
14
% calcium,
9
% iron.
{ spotlight on }
PACKED WITH NUTRITION
With almost 500 mg of calcium
and 14 grams of protein per
cup, yogurt helps ward off
osteoporosis and keeps hunger
at bay. Many yogurts now tout
probiotics—beneficial bacteria—
but be cautious of the claims,
says Test Kitchen nutritionist
Laura Marzen. "There are many
different bacteria on the market,
and they all do different things,"
she says. "If you have a serious
digestive issue, you need to work
with a doctor to find the right
yogurt for your specific problem."
CHOOSE YOUR TYPE
Plain
yogurt is ideal if you prefer to add
your own flavors or want to use it
in cooking and baking.
Sweetened fruit-flavored yogurt
has about 2 tablespoons of sugar
in a 6-ounce serving. If you’re
watching your weight, these
yogurts are better when eaten as
a dessert replacement instead of
something you work into daily
meals. Artificially sweetened fruit-
flavored yogurt is lower in sugar,
fat, and calories than regularly
sweetened fruit-flavored yogurt
and is a better choice if you don’t
mind artificial sweeteners. Fat-free
Greek yogurt has a thick, creamy
texture that comes from straining
out some of the whey. It’s great if
protein is a priority—a 5.3-ounce
serving has 15 grams of protein.
“A serving ofthis cake provides 14
percent ofyour daily calcium, while the
9 grams ofprotein help keep you full.7
’
—LAURA MARZEN, R.D.,
BETTER HOMES A N D GARDENS
TEST KITCHEN NUTRITION EXPERT
FLAVORFUL CHANGE-UPS
TRIPLE BERRY
A s the season
progresses, sw ap
out straw berries for a
m ix of blueberries,
b lackberries,
and raspberries.
STRAWBERRIES AND
CHOCOLATE
For a low er-fat take on
chocolate and
straw berries,
substitute /
4
cup
cocoa powder in place
of /
4
cup of the
all-purpose flour,
and increase sugar
to / 4
cup.
CITRUS TWIST
Give other citrus fruits
a try by substituting
the teaspoon of lemon
peel for a teaspoon of
finely shredded
orange, lime, or
tangerine peel. ffl
186
JUNE 2010
BETTER HOMES AND GARDENS
