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Strawberry-Rhubarb Shortcake Recipe |
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Strawberry-Rhubarb Shortcake Recipe - 12 miniature servingsIngredients: 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 475oF 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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