Friday, July 29, 2011


3 cups sliced fresh strawberries
2 tsp balsamic vinegar
2 tbsp sugar

Stir the strawberries, sugar, and vinegar together. Let the mixture stand for an hour. Stir mixture occasionally during that hour.

2 1/2 cups reduced-fat biscuit baking mix (ie: Bisquick)
1/3 cup sugar
1 1/2 tsp vanilla
1 cup fat-free plain yogurt

Preheat oven to 425 degrees.

In a large mixing bowl, combine the sugar and biscuit baking mix. Stir the vanilla into the yogurt to combine. Add the yogurt to the ingredients in mixing bowl, stirring just until dry ingredients are moistened.

Turn the dough out on a lightly floured surface; knead 3 to 4 times. Pat dough down to a thickness of 1/2-inch. Using a 2 1/4-inch round cutter, cut dough; redo the scraps and cut them, too. Place the shortcakes on an ungreased cookie sheet and bake for approximately 15 minutes at 425 degrees.

Serve while still warm, filled with the strawberry filling. Garnish with whipped cream and strawberries, if desired.

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