Divide
strawberries and filling among shortcakes
255
calories per serving
Active
time 30 minutes
Total
time 45 minutes
plus cooling
Makes 8 Servings
¾ cup
old-fashioned oats
1¼ cups
all-purpose flour
1½ tsp.
baking powder
½ tsp.
baking soda
¼ tsp. salt
7 Tbsp.
plus ½ tsp. sugar
2 Tbsp.
cold margarine or butter, cut up
¾ cup
low-fat buttermilk
2 large egg
whites
2 lb.
strawberries, hulled and cut in half
¼ tsp.
freshly grated lemon peel
1 cup
fat-free plain Greek yogurt
½ cup
reduced-fat sour cream
1 tsp.
vanilla extract
1.
Preheat oven to 425°F.
Line baking sheet with parchment or foil.
2.
In food processor with
knife blade attached, pulse oats until coarsely ground. Add flour, baking
powder, baking soda, salt, and 3 tablespoons sugar. Pulse until combined. Add
margarine; pulse until mixture resembles cornmeal. Add buttermilk and 1 egg white;
pulse just until dry ingredients are evenly moistened.
3.
With ¼-cup measuring
cup, scoop mixture and drop onto prepared sheet, 2 inches apart.
4.
In small bowl, lightly
beat remaining egg white. Brush on top of mounds, then sprinkle with ½ teaspoon
sugar.
5.
Bake 16 minutes, or
until shortcakes are golden brown. Cool completely on sheet on wire rack. Can
be kept, tightly wrapped, at room temperature up to overnight. (Refresh before
serving in toaster oven or preheated conventional oven at 375°F for 5 minutes.)
6.
Meanwhile, in large
bowl, combine strawberries, lemon peel, and 1 tablespoon sugar; let stand. Can
be refrigerated, covered, up to overnight.
7.
In bowl, stir yogurt,
sour cream, vanilla, and remaining 3 tablespoons sugar. Can be refrigerated,
covered, up to overnight.
8.
Split open shortcakes.
Divide strawberries and filling among shortcakes.
Each
serving about 8 g
protein, 43 g carbohydrate, 6 g total fat (2 g saturated), 3 g fiber, 9 mg
cholesterol, 335 mg sodium.