Post by MarieAlice on Jun 19, 2003 4:25:19 GMT -6
Not-So-Rich Strawberry Shortcake
1 quart strawberries
1/2 cup honey or sugar
1 recipe shortbread (below)
2 cups vanilla or plain yogurt
Wash, hull and slice the strawberries. Pour honey or sugar over berries and let them soak in the sweetener for an hour or more at room temperature. Reserve a few perfect berries for decoration.
Bake the shortbread following the recipe below.
To assemble, place the bottom shortcake on a serving platter.
Pour half of the sweetened strawberries and juice over it. Cover with yogurt, reserve about two tablespoons for decorating the top layer and then put on the top layer.
Slowly pour on the rest of the strawberries and juice, letting the juice soak into the shortcake. Top with remaining yogurt and decorate with whole reserved berries. Best if served immediately. Makes 6 dessert servings.
Shortcake Short Dough
1 stick butter or margarine, softened
1/2 cup powdered sugar
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 egg plus 1 egg white
1/2 cup skim milk
1 teaspoon grated lemon peel
In food processor bowl, combine flour, sugar, baking powder and salt. Drop in butter and pulse until mixture resembles coarse meal. Pour into a bowl and set aside.
In a small bowl blend milk, lemon peel and one whole egg.
Pour egg mixture into flour mixture, gently mix to form a soft ball of dough. On a floured surface, divide dough in half. Roll into 9 inch circles.
Prick each circle with a fork. Brush generously with the remaining egg white, beaten. Sprinkle tops with additional sugar.
Bake at 425 degrees for 10 to 12 minutes or until golden brown. Assemble shortcake using hot or cold shortbread.
1 quart strawberries
1/2 cup honey or sugar
1 recipe shortbread (below)
2 cups vanilla or plain yogurt
Wash, hull and slice the strawberries. Pour honey or sugar over berries and let them soak in the sweetener for an hour or more at room temperature. Reserve a few perfect berries for decoration.
Bake the shortbread following the recipe below.
To assemble, place the bottom shortcake on a serving platter.
Pour half of the sweetened strawberries and juice over it. Cover with yogurt, reserve about two tablespoons for decorating the top layer and then put on the top layer.
Slowly pour on the rest of the strawberries and juice, letting the juice soak into the shortcake. Top with remaining yogurt and decorate with whole reserved berries. Best if served immediately. Makes 6 dessert servings.
Shortcake Short Dough
1 stick butter or margarine, softened
1/2 cup powdered sugar
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 egg plus 1 egg white
1/2 cup skim milk
1 teaspoon grated lemon peel
In food processor bowl, combine flour, sugar, baking powder and salt. Drop in butter and pulse until mixture resembles coarse meal. Pour into a bowl and set aside.
In a small bowl blend milk, lemon peel and one whole egg.
Pour egg mixture into flour mixture, gently mix to form a soft ball of dough. On a floured surface, divide dough in half. Roll into 9 inch circles.
Prick each circle with a fork. Brush generously with the remaining egg white, beaten. Sprinkle tops with additional sugar.
Bake at 425 degrees for 10 to 12 minutes or until golden brown. Assemble shortcake using hot or cold shortbread.