Chocolate raspberry shortcake hearts

6 servings

Ingredients

Quantity Ingredient
¾ cup Flour
¼ cup Sugar
¼ cup Unsweetened cocoa
1½ teaspoon Baking powder
⅓ cup Fat-free vanilla yogurt
⅓ cup Frozen light whipped topping, thawed
1 tablespoon Powdered sugar
2 tablespoons Butter or margaine, chilled and cut into 6 pieces
⅓ cup Skim milk
1½ cup Frozen unsweetened whole raspberries (from a 12 oz pkg), patially thawed
3 tablespoons Powdered sugar

Directions

SHORTCAKE HEARTS

FILLING

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 ¾" thickness. Using floured 2½" 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 ½ starch, ½ fruit, and 1 fat exchange.

Source: Fast and Healthy Magazine Jan/Feb 95. Typed by Carolyn Shaw 12-94. Submitted By CAROLYN SHAW On 01-06-95

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