CHOCOLATE SHORTCAKES
Source: IN FOOD TODAY SHOW, May 20, 1996

Filling:
1 cup low fat vanilla yogurt
1 pint strawberries, -- hulled and sliced
3 tablespoons sugar

Chocolate biscuits:
2/3 cup all purpose white flour
1/3 cup unsweetened cocoa powder
1/3 cup sugar
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 tablespoons butter
1 1/2 tablespoons reduced fat cream cheese
1/2 cup buttermilk
Confectioners' sugar for dusting

To make filling:

Line a sieve with cheesecloth or a coffee filter and set it over a bowl. Spoon in a yogurt and let it drain in the refrigerator for 30 to 60 minutes.

In a bowl, toss the strawberries with sugar. Let stand at room temperature for 20 to 30 minutes, stirring occasionally, until the strawberries have begun to give off juice.

To make biscuits:

Preheat oven to 400 degrees F. Line a baking sheet with a parchment paper or coat it with nonstick cooking spray.

In a mixing bowl, whisk together flour, cocoa, sugar, baking powder, baking soda and salt. Using a pastry cutter or your fingertips, cut butter and cream cheese into the dry ingredients until crumbly. Make a well in the center and add buttermilk, stirring with a fork until evenly moistened. Drop 4 mounds of batter, about 2 inches apart, onto the prepared baking sheet.

Shape the mounds into 3-inch circles and bake for 10 to 12 minutes, or until the tops spring back when touched lightly. Transfer the biscuits to a wire rack and let cool slightly.

To assemble shortcakes:

With a serrated knife, slice the biscuits in half crosswise. Set the bottoms on dessert plates. Spoon the strawberries and their juice over the biscuits and add a dollop of the drained yogurt. Crown the biscuit tops, dust with confectioners' sugar and serve.