Mixed berry shortcake with sydney's yogurt biscuits

6 servings

Ingredients

Quantity Ingredient

Directions

SOURCE: EATING WELL MAGAZINE

These biscuits, from the late New York City chef and food stylist Sydney Burstein, contain almost no fat- yogurt has replaced both the butter and the liquid found in traditional biscuit recipes. They are crisp and nicely browned outside but moist inside. Note: You will need to make the yogurt starter the night before so it can ferment and raise the biscuits. 1¾ cups all-purpose white flour 1 cup nonfat yogurt 5 ½ Tbsp. sugar or more to taste 3 cups fresh or frozen, thawed berries (combination of blueberries, raspberries or blackberries) ½ cup yellow or white cornmeal, preferably stone-ground 2 tsp. baking powder ½ tsp. baking soda ½ tsp. salt ½ tsp. ground cardamom (optional) ½ tsp. ground cinnamon (optional) 2-3 tsp. skim milk 3 Tbsp. slivered almonds (optional) 3 cups nonfat frozen vanilla yogurt 1 Tbsp. confectioner's sugar In a medium-sized mixing bowl, stir together 1 cup flour and yogurt until smooth. Sprinkle 2 Tbsp. sugar over the top, cover, and let sit unrefrigerated overnight, or until slightly bubbly and sour-smelling.

In a medium-sized bowl, combine berries and 3 Tbsp. sugar or more to taste, mashing the berries slightly with a fork. Set aside, covered, in the refrigerator for at least 30 minutes or up to 8 hours, tossing once or twice. In a small mixing bowl, stir together remaining ¾ cup flour, cornmeal, baking powder, baking soda, salt and cardamom and cinnamon, if using. Add to the yogurt mixture and stir until the dough comes together. Turn the dough out onto a clean surface, knead briefly, and pat into a 4-by-6-inch rectangle. Cut the dough into 2-inch squares and place on a lighdy oiled baking sheet. Brush lightly with milk, sprinkle with almonds (if using) and remaining ½ Tbsp. sugar. (The biscuits may be made ahead to this point and refrigerated, wrapped in plastic, for up to 2 days.) Bake the biscuits in a preheated 425 degree F oven for 12 to 13 minutes, or until golden. Cool briefly on a rack. Split 1 biscuit and place the bottom half on a plate. Spoon over ½ cup of the berry mixture and top with a scoop of frozen yogurt. Cover with the top of the biscuit and dust with some confectioner's sugar. Repeat with the remaining biscuits. Serve immediately. 377 CALORIES PER SERVING: 14 G PROTEIN, 1 G FAT, 78 G CARBOHYDRATE; 477 MG SODIUM; 3 MG CHOLESTEROL.

Submitted By SALLIE KREBS On 03-11-95

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