A: Replace heavy cream in both the biscuits and topping with thick, velvety Greek-style yogurt for a substantial savings in saturated fat. Cut back the butter and sub whole wheat flour for some of the all-purpose flour to create a more sensible—but still delectable—shortcake. By the numbers, our version has 39% fewer calories, 33% more fiber and 82% less sat fat. Yum! Work time: 20 minutes Total time: 50 minutes Servings: 6 1 lb fresh strawberries, sliced 1/4 c + 3 Tbsp sugar, divided 2 containers (6 oz each) fat-free Greek-style yogurt, divided 1 c + 2 Tbsp all-purpose flour 1/4 c + 2 Tbsp whole wheat flour 2 1/4 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 3 Tbsp chilled unsalted butter, cut in 1/4" pieces 3/4 tsp vanilla extract 1. Position rack in middle of oven and heat to 425°F. Toss strawberries with 3 tablespoons of the sugar in medium bowl. Let stand 30 minutes. Whisk 1 container of the yogurt (3/4 cup) and 1 tablespoon of the remaining sugar in small bowl. Cover and chill. 2. Whisk flours, baking powder, baking soda, salt, and remaining 3 tablespoons sugar in large bowl while berries stand. Rub butter into flours with pastry cutter or fingertips to form a coarse meal. Add vanilla extract and remain-ing container of yogurt (3/4 cup) and mix well with fork (dough will be very shaggy). Press dough together with fingers until well combined. Pat out to a generous 1/2" thick on lightly floured surface. Cut out 6 biscuits with a 3" biscuit cutter, patting out scraps as necessary. 3. Put rounds on baking sheet and bake until golden brown, 15 to 20 minutes. Let cool slightly. 4. Split warm biscuits in half with fork. For each serving, place bottom half on plate, add about 1/2 cup of berries, top with other biscuit half, and dab a generous 2 tablespoons of yogurt on top. Nutritional Info Per Serving 273 cal, 9 g pro, 46 g carb, 3 g fiber, 6.5 g fat, 3.5 g sat fat, 15 mg chol, 323 mg sodium
