I’m going to kick off my recipe of the day with my all time favorite dessert, Strawberry Shortcake.  I love, love, love Strawberries and Whip Cream. I thought I’d have to totally turn away from this all time fav of mine but fortunately there is a healthy alternative.  If you love guilt free desserts like these, check out this Low Fat Strawberry Short Cake recipe from Cook Yourself Thin Faster Cookbook.

Enjoy

Serves: 4
Calories 181, Fat 7g, Sodium 201mg, Sugars 10g

Ingredients:
1/2 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
3 teaspoons sugar
2 tablespoons unsalted butter, cut into small pieces
1/4 cup low-fat milk
1/4 cup low-fat plain Greek yogurt
1 teaspoon grated lemon zest
1 pound strawberries, hulled and quartered

Directions:
1. PREHEAT THE OVEN  to 425ºF. Line a baking sheet with parchment paper.

2. COMBINE THE FLOUR, baking powder, salt and 1 teaspoon sugar in a large bowl. Using a pastry blender or your fingertips, cut the butter into the flour mixture until the mixture resembles coarse crumbs with a few pea-sized pieces remaining. Add milk and stir just until the mixture forms a shaggy dough.

3. DIVIDE THE DOUGH into 4 pieces in the bowl and drop onto the prepared pan. Bake until golden brown, about 15 minutes.

4. MEANWHILE, combine the yogurt, lemon zest, and 1 teaspoon sugar. In another bowl, combine the strawberries and remaining teaspoon of sugar.

5. LET THE SHORTCAKES cool 5 minutes on a wire rack. Split each and sandwich with yogurt and strawberries.

Bon Appétit!!!