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Pungo Strawberry Shortcake

1 pint strawberries, rinsed, capped, halved

3 tablespoons sugar

{ cup plus 1 tablespoon biscuit baking mix

Dash nutmeg (optional)

3 tablespoons milk

{ cup low-fat (1 percent) yogurt

1 tablespoon honey

Preheat oven to 400 degrees. In mixing bowl, toss strawberries with 2 tablespoons of the sugar; set aside. Whisk yogurt with honey in serving bowl, set aside.

Combine biscuit baking mix with remaining sugar and nutmeg, stir in milk to form stiff dough. Divide in half, place on ungreased baking sheet, flattening slightly with palm of hand. Bake 12 to 15 minutes or until golden. Split each biscuit, layer with \ of berries; top with \ berries and half of honey-yogurt. Serve warm. Makes 2 servings. Hands on time: 10 minutes. Baking time: 10 to 12 minutes.

Source: Frances Price, R.D.

Strawberry Dumplings

1 pint strawberries

cup plus 1 tablespoon sugar

cup water

{ teaspoon grated lemon rind

{ cup Bisquick biscuit mix

3 tablespoons milk

Immerse strawberries in cold water to rinse, immediately turn into colander to drain. Remove stems, cut berries in half, place in a 9- or 10-inch non-stick skillet with cup sugar, water and lemon rind. Bring to a boil over medium heat, cover and cook 3 minutes.

Meanwhile, combine biscuit mix with 1 tablespoon sugar, then stir in milk to form stiff dough. Divide dough onto four parts and spoon onto simmering strawberries. Cover and cook 10 to 12 minutes over medium heat without lifting lid, or until dumplings are done. For each serving, place two dumplings in a shallow soup bowl and top with half of strawberries. Serve warm. Makes 2 servings. Hands on time: 10 minutes. Cooking time: 15 minutes.

Source: Frances Price, R.D.

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