1/4 cup fat-free plain yogurt
2 tablespoons reduced-fat sour cream
1 tablespoon confectioners’ sugar
1/4 teaspoon rum extract
1 pint fresh strawberries, sliced, divided
2/3 cup all-purpose flour
2 tablespoons whole wheat flour
2 tablespoons plus 1/2 teaspoon sugar, divided
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
5 teaspoons cold butter
1/3 cup buttermilk
In a small bowl, combine the yogurt, sour cream, confectioners’ sugar and extract. In another bowl, mash 1/2 cup strawberries; stir into yogurt mixture. Cover and refrigerate until serving.
Combine the flours, 2 tablespoons sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until a soft dough forms (dough will be sticky). Turn onto a floured surface; gently knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.
Place on a baking sheet coated with cooking spray; sprinkle with remaining sugar. Bake at 400° for 12-14 minutes or until golden brown. Remove to a wire rack. Split shortcakes horizontally in half. Spread yogurt mixture over cake bottoms; top with remaining strawberries and cake tops. Yield: 4 servings.
Recipe found here: Strawberry Shortcakes