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Chocolate Raspberry Shortcake

Heart Healthy Chocolate Raspberry Shortcake Recipe

               
Chocolate Raspberry Shortcake
A luscious, heart-healthy dessert equipped with rich cocoa powder, fresh raspberry sauce, and creamy vanilla yogurt. Top things off with confectioner’s sugar and a cooling mint garnish.
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Ingredients
Recipe yields 2 servings
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 butter, cut into bits
1/4 cup skim evaporated milk
1 1/2 cups raspberries
1 tsp granulated sugar
1 Tbsp low fat vanilla yogurt
1/4 tsp confectioners' sugar
Fresh mint sprigs, for garnish
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Helpful how to videos
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Directions
Step 1

For the shortcakes: Preheat oven to 425°. Lightly coat a baking sheet with nonstick cooking spray.

Step 2

Into a bowl, sift together cocoa powder, flours, sugar, baking powder, baking soda and salt. Add butter, and blend the mixture until it resembles coarse meal.

Step 3

Add evaporated milk and stir mixture with a fork until it forms a dough.

Step 4

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.

Step 5

Transfer the shortcakes to a rack and let them cool.

Step 6

For the raspberry sauce: In a bowl, mash 3/4 cup of the raspberries with a fork. Add sugar and stir until sugar is dissolved. Gently stir in the remaining 3/4 cup raspberries.

Step 7

Assemble the shortcakes: Cut the shortcakes in half horizontally. Top each bottom half with half the raspberry mixture and 1 1/2 tablespoons yogurt.

Step 8

Top with the top half of a shortcake. Sprinkle shortcakes with confectioners sugar and garnish with mint sprigs, if desired.

Time: 45 minutes
Servings: 2
Calories: 149
Make this for:
Dietary Review:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 1 shortcake
Per serving:
calories:149
total fat:7g
sat fat:5g
cholesterol:32mg
sodium:281mg
total carb:54g
fibers:10g
proteins:7g

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Heart Healthy Chocolate Raspberry Shortcake Recipe
Ingredients
Recipe yields 2 servings
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 butter, cut into bits
1/4 cup skim evaporated milk
1 1/2 cups raspberries
1 tsp granulated sugar
1 Tbsp low fat vanilla yogurt
1/4 tsp confectioners' sugar
Fresh mint sprigs, for garnish
Directions
Step 1

For the shortcakes: Preheat oven to 425°. Lightly coat a baking sheet with nonstick cooking spray.

Step 2

Into a bowl, sift together cocoa powder, flours, sugar, baking powder, baking soda and salt. Add butter, and blend the mixture until it resembles coarse meal.

Step 3

Add evaporated milk and stir mixture with a fork until it forms a dough.

Step 4

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.

Step 5

Transfer the shortcakes to a rack and let them cool.

Step 6

For the raspberry sauce: In a bowl, mash 3/4 cup of the raspberries with a fork. Add sugar and stir until sugar is dissolved. Gently stir in the remaining 3/4 cup raspberries.

Step 7

Assemble the shortcakes: Cut the shortcakes in half horizontally. Top each bottom half with half the raspberry mixture and 1 1/2 tablespoons yogurt.

Step 8

Top with the top half of a shortcake. Sprinkle shortcakes with confectioners sugar and garnish with mint sprigs, if desired.

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