Chocolate strawberry shortcake
Strawberry shortcake just got better with a touch of chocolate. Creamy vanilla yogurt replaces high fat whipped cream in this delicious chocolate strawberry shortcake to make a healthy dessert.
- 2 lbs. fresh strawberries, sliced (5½ to 6 cups)
- ¼ cup sugar
- 1⅔ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ¼ cup sugar
- 1 Tbsp. baking powder
- ⅓ cup cold trans-fat free margarine, cut into bits
- ⅔ cup skim milk
- 1 egg
- 1 tsp. vanilla extract
- 16 oz. container powdered sugar
Preheat oven to 450°F. In a large bowl, combine the strawberries and 2 Tbsp. of the sugar. Set aside.
In a medium bowl, combine flour, cocoa powder, ¼ cup sugar and baking powder. Cut in margarine until mixture resembles coarse crumbs. In a separate small bowl, combine milk, egg and vanilla. Add to dry ingredients and stir just to moisten.
Lightly coat an 8-inch round baking pan with nonstick cooking spray. Pour batter in pan, building up sides slightly. Bake for 15 to 18 minutes, until a cake tester inserted in center comes out clean. Cool for 10 minutes on a wire rack.
In another bowl, stir combine yogurt and remaining 2 Tbsp. of sugar until smooth and creamy. Slice cake in half horizontally. Spoon half the strawberries onto bottom half of cake. Cover with top of cake. Spoon remaining strawberries and any juice on top of cake. Serve shortcake warm or at room temperature with a dollop of yogurt.
Nutrition Facts Per Serving: 238 calories, 1 g fat, 0 g saturated fat, 0 mg cholesterol, 61 mg sodium, 52 g carbohydrates, 2 g fiber, 7 g protein