Chelsea and Ben come over every Tuesday for Bible Study.
I *love* these sweet kids!
One week, Ben dryly asked if I only ever made healthy food.
He seemed to always be finding out there was cauliflower in his cupcake or zucchini in his cake.
I don't always make healthy snacks for the college kids, but this just sort of hit me as a dare!
A dare a couldn't resist!
So here's last week's treat: Strawberry Shortcake...healthified!
Granted, it's still a desert, so there is some sugar and fat involved.
This shortcake recipe does seem much healthier though than the 'ole standby of boxed biscuit mix.
I dare you!
You'll love this spring treat!
1 cup all-purpose, unbleached flour
1 cup whole wheat flour
1/4 cup dehydrated cane juice (can use plain sugar)
1 tablespoon baking powder
1/2 teaspoon baking soda
1 cup plain yogurt
3 tablespoons canola oil
2 tablespoons vanilla extract
2 quarts strawberries, hulled and sliced
Vanilla Bean ice cream or whipped cream (or both!)
Preheat oven to 450°F.
Mix flours, sugar, baking powder, and baking soda together in a separate bowl. Add yogurt, oil and vanilla and mix with a fork until just combined. Drop heaping tablespoons of the dough onto lightly oiled baking sheets to form 12 shortcakes, sprinkle tops with raw sugar and bake until light golden brown and cooked through, 12 to 14 minutes.
In a large bowl, toss strawberries with agave nectar. Halve warm shortcakes and arrange on plates. Spoon on a generous serving of strawberries, arrange shortcake tops, add a scoop of ice cream or whipped cream and serve.