Health Information On Strawberry Shortcake

Servings:
Nutrition information per serving: 1 Biscuit

1 Cup

Whole wheat pastry flour

1 Teaspoon

Baking powder

1/4 Teaspoon

Salt

2 Tablespoons

Margarine, chilled

1/3 Cup

Buttermilk

1 1/2 Cups

Plain yogurt, low-fat

2 Tablespoons

Honey

1 Teaspoon

Vanilla extract

2 Cups

Strawberries, sliced

  1. Preheat oven to 425F. Combine all dry ingredients in a large bowl and toss with a fork. Cut in margarine with a pastry blender until mixture is the consistency of coarse crumbs. Pour in the buttermilk all at once and stir until dough holds together, mix as briefly as possible.
  2. Pat and roll dough quickly and lightly to 3/4-inch thickness. Cut with a floured 2 1/2-inch biscuit cutter by pressing down firmly without twisting. Arrange biscuits on an ungreased cookie sheet and bake until golden, about 15 minutes.
  3. Combine yogurt, honey, and vanilla and mix well. Split biscuits in half, allowing one per person. Fill with yogurt mixture and strawberries and serve immediately.

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