CHOCOLATE STRAWBERRY SHORTCAKE

Prep Time:30 Minutes
Yields: 8 Servings

Comment:
During strawberry season in Louisiana, trucks selling the sweet berries line the roads. This recipe uses our local strawberries along with other delicious low-fat alternatives. Whether you’re cooking for someone special or the whole family, this version of a traditional favorite is sure to please!

Ingredients for Strawberries:
1 pint strawberries, hulled and sliced lengthwise
3 tbsps sugar, or to taste

Method for Strawberries:
In a medium mixing bowl, combine strawberries and sugar. Toss to coat well. Let stand at room temperature 20−30 minutes or until syrup has formed, stirring occasionally.

Ingredients for Chocolate Biscuits:
1½ cups flour
⅓ cup cocoa powder
⅔ cup Splenda® or sugar substitute
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
4 tbsps margarine
⅓ cup Crisco shortening
1 cup low-fat buttermilk
1 cup low-fat vanilla or strawberry yogurt
confectioners’ sugar for dusting

Method for Chocolate Biscuits:
Preheat oven to 400°F. In a large mixing bowl, whisk together flour, cocoa, Splenda®, baking powder, baking soda and salt. Using a pastry cutter or fork, cut margarine and shortening into the flour mixture until it resembles coarse cornmeal. Form a well in the center of the flour mixture. Using a large cooking spoon, blend buttermilk into flour mixture until moistened. On a lightly floured surface, knead dough until it comes together. Do not overwork dough as the less it is handled, the flakier the biscuits. Break dough into 8 equal portions and pat approximately ½-inch thick into rounds. Place onto a greased baking sheet. Bake 10–15 minutes or until golden brown. When finished baking, remove from oven and transfer biscuits to cooling rack and let cool 5 minutes. To assemble shortcakes, slice the biscuits in half crosswise with a serrated knife. Set bottoms on dessert plates. Spoon the strawberries and syrup over the biscuits and add a dollop of low-fat yogurt. Top with biscuit tops and dust with confectioners’ sugar.