Strawberry-Rhubarb Shortcake Recipe

Strawberry-Rhubarb Shortcake Recipe - 12 miniature servings

Ingredients:

1 24-ounce container low-fat vanilla yogurt

2 cups sliced rhubarb

3 cups strawberries, hulled and halved

2 tablespoons water

2 tablespoons cornstarch

1/2 cup granulated sugar

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

3 tablespoons olive oil or canola oil

1/3 cup nonfat milk

Method:

Pour yogurt into an ice-cream freezer. Process according to manufacturer's directions. In a 2-quart saucepan, combine rhubarb, strawberries, water, cornstarch and sugar. Bring to a boil. Reduce heat, cover and simmer, stirring often, about 10 minutes or until rhubarb is tender. Meanwhile, in a mixing bowl, combine flour, baking powder and salt. In a small jar, combine olive oil and milk, add all at once to flour mixture. Stir with a fork until dough forms. Pour into miniature nonstick muffin tins and bake at 475^oF 10-12 minutes. To serve, cut biscuits in half. Ladle warm strawberry-rhubarb sauce over biscuit. Top with  a scoop of frozen yogurt, then top biscuit with other half. Ladle additional sauce over top.

Variation : Use angel food cake in place of biscuits.

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