“We have a few raspberry bushes in our backyard,” reports Jacquie Adams of Coquitlam, British Columbia. “If my grandchildren don’t get the berries first, I use them in recipes like this one. Of course, the kids love the mellow flavor of these shakes. So either way, they win!”
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“My grandma helped me experiment with chocolate sauce and yogurt combinations to create this fruit dip for a tea party we had. Our guests said it was ‘yummy!’” Abigail Sims – Terrell, Texas
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We love these chocolaty whole wheat pancakes as a special breakfast treat. The yogurt and raspberries add moisture and sweetness. Feel free to substitute other seasonal fruit.—Lisa DeMarsh, Mt. Solon, VA
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Filed under Taste of Home Recipes by on Feb 11th, 2011. Comment.
Strawberry filling
3 cups sliced fresh strawberries
2 tablespoons Splenda No Calorie Sweetener, Granulated
2 teaspoons balsamic vinegar
Shortcakes
2½ cups reduced-fat biscuit mix
1/3 cup SplendaNo Calorie Sweetener, Granulated
1 cup plain fat-free yogurt
1½ teaspoons vanilla extract
Fat-free frozen whipped topping, thawed (optional)
Mint sprigs (optional)
Strawberry filling directions: Stir together strawberries, 2 tablespoons SplendaGranulated Sweetener and balsamic vinegar; let stand 1 hour, stirring occasionally.
Shortcake directions: Preheat oven to 425 degrees F.
1. Combine biscuit mix and 1/3 cup Splenda Granulated Sweetener in a large bowl.
2. Stir together yogurt and vanilla; add to dry ingredients, stirring just until moistened.
3. Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Pat dough to a ½-inch thickness. Cut with a 2¼-inch round cutter, reusing dough scraps, if necessary. Place shortcakes on an ungreased baking sheet. Bake 12 to 15 minutes. Serve warm with sliced strawberries. Garnish, if desired.
Filed under Dessert by on Jan 25th, 2010. Comment.
