Berry Chocolate Shortcakes

Serving Size : 8
Ingredients

for prepare Berry Chocolate Shortcakes

:

Amount	Measure	Ingredient - Preparation Method
4	cups	sliced fresh strawberries
1/4	cup	granulated sugar
2	tablespoons	orange-flavored liqueur
or orange juice nonstick cooking spray berry chocolate shortcakes
1 1/2	cup	flour
1/2	cup	wheat germ
1/3	cup	unsweetened cocoa powder
1/3	cup	granulated sugar
1 1/2	teaspoon	baking powder
1/2	teaspoon	baking soda
1/2	teaspoon	salt - optional
1/4	cup	(1/2 stick) margarine - chilled
2/3	cups	low-fat buttermilk

1. Combine strawberries, sugar and liqueur in medium bowl; mix gently. Cover and refrigerate up to 4 hours. 2. Preheat oven to 425°F. Lightly coat cookie sheet with cooking spray. In large bowl, combine flour, wheat germ, cocoa, sugar, baking powder, baking soda and salt; mix well. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs. Add buttermilk, mix with fork just until dry ingredients are moistened. Do not overmix. 3. Turn dough out onto lightly floured surface; knead gently six to eight times. Pat or roll out to 1/2-inch thickness. Cut with floured 3-inch heart-shaped or round biscuit cutter. Place on prepared cookie sheet. 4. Bake shortcakes 10 minutes, or until tops spring back when lightly touched. Cool slightly on wire rack. 5. To serve, split each shortcake in half horizontally; spoon strawberries and, if desired, yogurt over bottom haves; cover with shortcake tops. Sprinkle lightly with confectioners' sugar. Per serving: About 290 cal, 7 g pro, 49 g car, 8 g fat, 24% cal from fat, 0 mg chol, 240 mg sod, 6 g fiber.

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