Page 269 - 28_Days_of_Clean_Eating.sanet.cd

Strawberry Shortcakes

Vegetarian
Sweet and tender, these shortcakes make the perfect nest for juicy
strawberries. Crowned with a dollop of sweetened yogurt, this
dessert will satisfy every craving.

Ingredient Variation: These shortcakes are great with other
sliced fruit as well. Try them with sliced peaches, mango, plums, or
even fresh berries.

1 cup 100% whole-wheat 1 egg
pastry flour ½ teaspoon pure vanilla extract
2 tablespoons coconut sugar ¼ cup milk
1 teaspoon baking powder 2 cups sliced fresh strawberries
¼ teaspoon salt 1 cup plain Greek yogurt
2 tablespoons cold butter, cut 2 tablespoons honey
into small pieces
1. Preheat the oven to 375°F.
2. Line a rimmed baking sheet with parchment paper.
3. In a large bowl, whisk together the flour, sugar, baking powder,
and salt. Cut the butter in using a pastry blender or two forks
until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the egg, vanilla extract, and
milk. Add the wet ingredients to the flour mixture, mixing just
until the dough comes together. Transfer the dough to the pre-
pared pan and press to ⁄ 2 inch thickness. Bake for 15 minutes or
1
until a toothpick inserted in the center comes out clean. Trans-
fer the shortcake to a wire rack to cool.
5. Cut the shortcake into 4 pieces; split each in half crosswise. Top
evenly with strawberries.
6. In a small bowl, stir together the yogurt and honey. Spoon the
mixture evenly on four pieces. Top the mixture with the remain-
ing halves and serve.

Serves 4. Prep time: 15 minutes. Cooking time: 15 minutes. Total time: 30 minutes.

Per serving: Calories: 256 Fat: 10.1g Saturated Fat: 5.7g Protein: 9.2g
Carbohydrates: 34.2g Fiber: 2.5g

268 28 Days of Clean Eating