This one is sure to be a favorite.
- 1/4 cup sifted soy flour
- 1 1/2 cups all-purpose flour
- 1 Tbs. sugar
- 3 tsp. baking powder
- 1/4 cup butter or regular (not diet) margarine, cut up
- 1 cup skim milk
- 3 cups fresh sliced strawberries
- 3 Tbs. sugar
- 1 1/2 cup fresh blueberries
- Nonfat frozen vanilla yogurt (optional)
Heat oven to 450 degrees. Spray cookie sheet with non-stick spray. Combine flour, sugar and baking powder; mix well. Using pastry blender, cut in margarine until crumbly. Add milk and stir just until ingredients are moist. Drop dough by 1/4 cupfuls onto sheet. Bake 9 to 12 minutes or until light-golden brown.
Meanwhile, blend 2 cups of the strawberries with the sugar. Fold in blueberries and remaining strawberry slices. When baking is complete, immediately remove short-cakes from sheet. Split cakes and fill with fruit. If desired, serve each with 1/2 cup frozen yogurt.
Serves 8, with 217 calories and 7 grams of fat per serving (215 calories and 6 grams fat if made with defatted soy flour). Add 110 calories if served with 1/2 cup nonfat frozen vanilla yogurt.
Source: American Institute for Cancer Research