Ingredients
1/4 cup fat-free plain yogurt2 tablespoons reduced-fat sour cream2 tablespoons confectioners’ sugar1/4 teaspoon rum extract1 pint fresh strawberries, sliced, dividedSHORTCAKE:2/3 cup all-purpose flour2 tablespoons whole wheat flour2 tablespoons plus 1/2 teaspoon sugar, divided3/4 teaspoon baking powder1/4 teaspoon baking soda1/8 teaspoon salt5 tablespoons cold butter1/3 cup buttermilk
Preparation
In a small bowl, combine the yogurt, sour cream, confectioners’ sugar and extract. In a small bowl, mash 1/2 cup strawberries; stir into yogurt mixture. Cover and refrigerate.
In another bowl, combine the flours, 2 tablespoons sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until a soft dough forms (dough will be sticky). On a floured surface, gently knead dough 10 times. Gently pat or roll into a 1/2-in.-thick circle. Cut out two heart shapes with a 3-1/2-in. cutter.
Place on a greased baking sheet. Sprinkle with remaining sugar. Bake at 400° for 12-14 minutes or until golden brown. Remove to a wire rack to cool slightly. To assemble, split shortcakes in half. Place cake bottoms on dessert plates; spread with yogurt mixture. Top with remaining strawberries and shortcake tops.
