When I was thinking of a recipe for strawberry shortcake I thought, why not add blueberries? They are so sweet and have such great health benefits. I added them along with Greek yogurt instead of heavy cream for the filling. I know you’ll love this recipe as much as my family and friends do. Look how pretty this dessert is and tastes just so delish!
Nutrition: per shortcake – calories 184, fat 6, carbs. 27.2, fiber 2.7, protein 5.6 , Weight Watcher PointsPlus® 5
Healthy And Delicious Strawberry Blueberry Shortcake
- 1/2 cup all purpose flour
- 1 tsp baking powder
- 1/8 tsp salt
- 2 tsp sugar
- 2 tbsp unsalted butter cut into small pieces
- 1/4 cup 1% milk
- 1 tsp honey
- 1/2 heaping half-cup fat free Yoplait vanilla Greek yogurt
- 1 cup fresh blueberries (you can use frozen, but let thaw and drain well)
- 1 1/2 cups slices strawberries
- 1/2 – 1 tsp grated lemon zest (optional)
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper (you must use parchment paper).
- In a large bowl combine the flour, baking powder, salt and 1 teaspoon sugar. Using a pastry blender or your fingers, gently mix in the butter until you have pea-sized pieces. Add the milk and vanilla. Stir until the mixture forms a messy, shaggy kind of dough.
- Divide the dough into 4 pieces and lay on prepared pan. Bake until light to golden brown. About 15 minutes.
- While that is in the oven, combine the yogurt with the honey and set aside. In a medium bowl sprinkle the 1 teaspoon sugar over the sliced strawberries and mix gently. Have the blueberries ready too.
- When the shortcakes come out of the oven let them cool about 5 minutes on a wire rack. Now split each in half and place a dollop of yogurt over each bottom half and then add the strawberries and blueberries. If you want you can sprinkle the lemon zest and then sandwich with the top half.
Makes 4 servings.