Strawberry Shortcake

• 2 cups low-fat yogurt
• Seeds of 1 vanilla bean
• 3 tablespoons sugar
• 2 pints strawberries, rinsed and cleaned
• 4 tablespoons unsalted butter, chilled
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large egg, lightly beaten
• 1 cup low-fat milk
• 1 tablespoon grated lemon rind
• Fresh mint for garnish

1. Place the yogurt in a strainer lined with cheesecloth.
2. Set it aside to drain for 3 hours.
3. Stir in 1/2 of the vanilla-bean seeds and 1 tablespoon of the sugar.
4. Set aside.
5. Combine 1 pint of the strawberries, 1 teaspoon of the sugar and the remaining vanilla-bean seeds in a blender or food processor.
6. Puree until smooth.
7. Strain.
8. Quarter remaining berries.
9. Add to puree.
10. Set aside.
11. Preheat the oven to 375 degrees.
12. Grease a muffin pan with 2 tablespoons of the butter.
13. Combine the flour, baking powder, salt and remaining sugar in a large bowl.
14. Add the remaining butter and mix with a fork until the mixture resembles coarse meal.
15. Set aside.
16. Combine the egg and milk and beat into the flour mixture.
17. Do not overbeat.
18. Spoon 1/4 cup of batter into each muffin cup.
19. Sprinkle the remaining sugar over the center and bake until the edges are golden brown and the center has risen slightly, about 15 minutes.
20. Cool for 5 minutes in the pan, turn out and finish cooling on a wire rack.
21. To serve, cut the top off each shortcake and discard.
22. Generously brush the puree over the pastry.
23. Top with a dollop of sweetened yogurt.
24. Spoon the quartered berries over the yogurt.
25. Garnish with a sprig of fresh mint.
26. Serve immediately.

lowfat yogurt, vanilla bean, sugar, pints strawberries, unsalted butter, flour, baking powder, salt, egg, lowfat milk, lemon rind, fresh mint

Taken from cooking.nytimes.com/recipes/8622 (may not work)