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.
Recipe yields 2 servings
For the shortcakes: Preheat oven to 425°. Lightly coat a baking sheet with nonstick cooking spray.
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.
Add evaporated milk and stir mixture with a fork until it forms a dough.
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.
Transfer the shortcakes to a rack and let them cool.
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.
Assemble the shortcakes: Cut the shortcakes in half horizontally. Top each bottom half with half the raspberry mixture and 1 1/2 tablespoons yogurt.
Top with the top half of a shortcake. Sprinkle shortcakes with confectioners sugar and garnish with mint sprigs, if desired.