Strawberry Shortcakes

Divide strawberries and filling among shortcakes

255 calories per serving

Active time 30 minutes

Total time 45 minutes plus cooling

Makes 8 Servings

¾ cup old-fashioned oats

1¼ cups all-purpose flour

1½ tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

7 Tbsp. plus ½ tsp. sugar

2 Tbsp. cold margarine or butter, cut up

¾ cup low-fat buttermilk

2 large egg whites

2 lb. strawberries, hulled and cut in half

¼ tsp. freshly grated lemon peel

1 cup fat-free plain Greek yogurt

½ cup reduced-fat sour cream

1 tsp. vanilla extract

1.    Preheat oven to 425°F. Line baking sheet with parchment or foil.

2.    In food processor with knife blade attached, pulse oats until coarsely ground. Add flour, baking powder, baking soda, salt, and 3 tablespoons sugar. Pulse until combined. Add margarine; pulse until mixture resembles cornmeal. Add buttermilk and 1 egg white; pulse just until dry ingredients are evenly moistened.

3.    With ¼-cup measuring cup, scoop mixture and drop onto prepared sheet, 2 inches apart.

4.    In small bowl, lightly beat remaining egg white. Brush on top of mounds, then sprinkle with ½ teaspoon sugar.

5.    Bake 16 minutes, or until shortcakes are golden brown. Cool completely on sheet on wire rack. Can be kept, tightly wrapped, at room temperature up to overnight. (Refresh before serving in toaster oven or preheated conventional oven at 375°F for 5 minutes.)

6.    Meanwhile, in large bowl, combine strawberries, lemon peel, and 1 tablespoon sugar; let stand. Can be refrigerated, covered, up to overnight.

7.    In bowl, stir yogurt, sour cream, vanilla, and remaining 3 tablespoons sugar. Can be refrigerated, covered, up to overnight.

8.    Split open shortcakes. Divide strawberries and filling among shortcakes.