Frozen yogurt strawberry shortcakes - bon appetit

8 servings

Ingredients

Quantity Ingredient
2 1-pint baskets strawberries, hulled, sliced
3 tablespoons Sugar
½ cup Low-fat milk
1 large Egg
1 teaspoon Vanilla extract
1¾ cup All purpose flour
1 tablespoon Baking powder
½ teaspoon Salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
1 quart (about) strawberry frozen yogurt

Directions

Combine strawberries and 2 tablespoons sugar in medium bowl. Cover and chill 2 to 6 hours.

Position rack in center of oven and preheat to 425F. Whisk milk, egg and vanilla in small bowl. Sift flour, baking powder, salt and remaining 1 T sugar into large bowl of electric mixer. Add butter and mix on low speed until mixture resembles coarse meal. With mixer running, slowly pour in milk mixture and mix until soft dough forms.

Gently knead dough on floured surface until smooth, about 10 turns.

roll out dough to ½-inch thickness. Cut out rounds, using floured 1½-inch diaeter biscuit cutter. Reroll scraps; cut out additional rounds. Place biscuits on large ungreased baking sheets, spacing 2 inches apart. Bake until puffed and golden, about 14 minutes.

(Biscuits can be prepared 6 hours ahead.) Split biscuits horizontally in half. Place both halves of 1 biscuit split side up on each of 8 plates. Place scoop of frozen yogurt atop each biscuit half. Cover generously with berry mixture.

Bon Appetit/August/94 Scanned & edited by Di Pahl & <gg>

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