Nutrition Facts

• • Calories: 149
  • Fat: 7g
  • Saturated Fat: 2g
  • Cholesterol: 1mg
  • Sodium: 562mg
  • Carbohydrates: 54g
  • Fiber: 10g
  • Protein: 7g

Ingredients

• Shortcakes

  • 2 Tbsp unsweetened cocoa powder
  • 1/4 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 2 Tbsp granulated sugar
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 2 Tbsp cold reduced-calorie, trans fat free margarine, cut into bits
  • 1/4 cup skim evaporated milk

• Raspberry Sauce and Topping

  • 1 1/2 cups raspberries
  • 1 tsp granulated sugar
  • 3 Tbsp low-fat vanilla yogurt
  • 1/4 tsp confectioners sugar
  • Mint sprigs, for garnish

Preparation

• • Preheat oven to 425°. Lightly coat a baking sheet with nonstick cooking spray.
  • Into a bowl, sift together cocoa powder, flours, sugar, baking powder, baking soda and salt. Add margarine, and blend the mixture until it resembles coarse meal.
  • Add evaporated milk and stir mixture with a fork until it forms a dough.
  • Divide the dough in half, arrange each half in a mound on baking sheet, and bake for 10 minutes, or until a tester inserted in the centers comes out with crumbs clinging to it.
  • Transfer the shortcakes to a rack and let them cool.
  • In a bowl, mash 3/4 cup of the raspberries with a fork. Add sugar and stir until sugar is dissolved.
  • Stir in the remaining 3/4 cup raspberries. Cut the shortcakes in half horizontally. Top each bottom half with half the raspberry mixture and 1 1/2 tablespoons yogurt.
  • Top with the top half of a shortcake. Sprinkle shortcakes with confectioners sugar and garnish with mint sprigs, if desired.

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