Chocolate Raspberry Shortcake
No one will know this decadent dessert recipe–rich chocolate shortcake filled with a fresh raspberry sauce–has less than 150 calories per serving. This healthy chocolate recipe is romantic, delicious and low calorie.
At 149 calories per serving, this dessert is an indulgence anyone can afford. Each shortcake provides one serving of fruit towards the recommended five you need each day. Ten grams of fiber, provided by the raspberries and the use of whole grain flour, get you closer to the daily recommendations for good gut health, which are 25 grams a day for women, and 38 grams for men.
Healthy, happy guts are further benefited by the probiotics found in yogurt, which feed the good strains of bacteria naturally present in our intestines.
- 2 Tbsp unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 1/4 cup whole wheat flour
- 2 Tbsp granulated sugar
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 2 Tbsp cold reduced-calorie, trans fat free margarine, cut into bits
- 1/4 cup skim evaporated milk
Raspberry Sauce and Topping
- 1 1/2 cups raspberries
- 1 tsp granulated sugar
- 3 Tbsp low-fat vanilla yogurt
- 1/4 tsp confectioners sugar
- Mint sprigs, for garnish
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 margarine, 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.
Yield: 2 servings
Serving Size: 1 shortcake
* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe’s nutritional content
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No information provided in any recipe and/or other product or service is a substitute for professional medical advice and should not be interpreted as treatment recommendations. ALWAYS SEEK THE ADVICE OF A PHYSICIAN OR OTHER QUALIFIED HEALTH PROVIDER WITH ANY QUESTIONS REGARDING A MEDICAL CONDITION.