Chocolate Berry Shortcake Recipe
Just plain healthy recipe...
2 cups packaged baking mix
2 tablespoons unsweetened cocoa powder
1/4 teaspoon ground nutmeg
3/4 cup low-fat vanilla yogurt
3 tablespoons honey
2 tablespoons olive oil
2 cups sliced strawberries
1 tablespoon sugar
1-1/2 cups light or fat free sweetened whipped cream or nondairy whipped topping
Preheat oven to 425-degrees. Combine baking mix, cocoa and nutmeg in a medium bowl; mix well. Add yogurt, honey and oil, stirring until a soft dough forms. Drop dough by large spoonfuls onto an ungreased baking sheet, 1-inch apart, forming six shortcakes. Bake until a toothpick inserted in centers comes out clean, about 15 minutes. Place baking sheet on wire rack; cool for 20 minutes.
Combine strawberries and sugar in a small bowl. Split shortcakes in half horizontally; place bottom halves on serving plates. Divide whipped cream and strawberries among shortcake bottoms. Top with remaining shortcake halves.
- Wash strawberries just before using and before removing the caps to keep them from absorbing water and getting soggy.
- If your berries' flavor isn't quite up to par, mix together a tablespoon each of sugar and balsamic vinegar and sprinkle it over them to boost the flavor.
- We recommend the use of natural unsweetened cocoa powder for the best quality in taste and nutrition; however, you can use any cocoa powder of your choosing.
Nutrition information per serving:
Yield: 6 servings
Serving Size: 1 shortcake
Calories: 180; Total Fat: 5.2g; Carbohydrates: 43g; Protein: 5g; Sodium: 492mg