Chocolate Shortcakes

• 1 cup lowfat vanilla yogurt
• 1 pint strawberries, hulled and sliced
• 3 tbsp. sugar
• 2/3 cup all-purpose white flour
• 1/3 cup unsweetened cocoa powder
• 1/3 cup sugar
• 1-1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1-1/2 tbsp. butter
• 1-1/2 tbsp. reduced fat cream cheese
• 1/2 cup buttermilk
• Confectioners' sugar, for dusting

1. To make filling: Line a sieve with cheesecloth or a coffee filter and set it over a bowl.
2. Spoon in a yogurt and let it drain in the refrigerator for 30 to 60 minutes.
3. In a bowl, toss the strawberries with sugar.
4. Let stand at room temperature for 20 to 30 minutes, stirring occasionally, until the strawberries have begun to give off juice.
5. To make biscuits: Preheat oven to 400F.
6. Line a baking sheet with a parchment paper or coat it with nonstick cooking spray.
7. In a mixing bowl, whisk together flour, cocoa, sugar, baking powder, baking soda and salt.
8. Using a pastry cutter or your fingertips, cut butter and cream cheese into the dry ingredients until crumbly.
9. Make a well in the center and add buttermilk, stirring with a fork until evenly moistened.
10. Drop 4 mounds of batter, about 2-inches apart, onto the prepared baking sheet.
11. Shape the mounds into 3-inch circles and bake for 10 to 12 minutes, or until the tops spring back when touched lightly.
12. Transfer the biscuits to a wire rack and let cool slightly.
13. To assemble shortcakes: With a serrated knife, slice the biscuits in half crosswise.
14. Set the bottoms on dessert plates.
15. Spoon the strawberries and their juice overthe biscuits and add a dollop of the drained yogurt.
16. Crown the biscuit tops, dust with confectioners' sugar and serve.

vanilla yogurt, strawberries, sugar, allpurpose, cocoa, sugar, baking powder, baking soda, salt, butter, cream cheese, buttermilk, confectioners

Taken from www.foodgeeks.com/recipes/1961 (may not work)