-SHORTCAKE HEARTS-
3/4 c Flour 2 tb Butter or margaine, chilled
1/4 c Sugar -and cut into 6 pieces
1/4 c Unsweetened cocoa 1/3 c Skim milk
1 1/2 ts Baking powder
FILLING
1/3 c Fat-free vanilla yogurt 1 1/2 c Frozen unsweetened whole
1/3 c Frozen light whipped -raspberries (from a 12 oz
-topping, thawed -pkg), patially thawed
1 tb Powdered sugar 3 tb Powdered sugar
Heat oven to 400. Spray cookie sheet with nonstick cooking spray.
Lightly spoon flour into measuring cup; level off. In medium bowl,
combine flour, sugar, cocoa, and baking powder; mix well. Using
pastry blender or fork, cut in margarine or butter until mixture
resembles coarse crumbs. Add milk; stir just until a soft dough
forms. On a lightly floured surface, shape dough into a ball; press
out to a 3/4″ thickness. Using floured 2 1/2″ heart shaped cookie
sutter, cut 6 hearts from dough. (A 2″ round cookie or biscuit cutter
can be used) Place on spray coated cookie sheet. Bake at 400 for 5 to
10 minutes until toothpick tests done. Immediately remove from cookie
sheet; place on large plate. Refrigerate 6-8 minutes. Meanwhie, in
small bowl combine yogurt, whipped topping and 1 tb powdered sugar;
mix well. Im medium bowl combine raspberries and 3 tb powdered sugar;
toss gently. To serve, split shortcake hearts in half; place bottoms
on dessert plates. Top each with berries, yogurt mixture and top half
of hearts. If desired, sprinkle with powdered sugar. Store in
refrigerator.
Per serving: 190 calories, 4g protien, 35g carb., 4g fiber, 5g fat,
1mg chol., 190mg sodium, 180mg potassium, 1 1/2 starch, 1/2 fruit,
and 1 fat exchange.
Yields
6 servings
