Low Fat Chocolate Strawberry Shortcake

• 1 cup vanilla yogurt low-fat
• 1 pint strawberries hulled and sliced
• 3 1/2 tablespoons sugar
• 13 cup cocoa powder
• 13 cup sugar
• 23 cup flour, all-purpose
• 1/4 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 tablespoons cream cheese (reduced-fat)
• 1 1/2 tablespoons butter
• 1/2 cup buttermilk
• 1 x powdered sugar for dusting, optional

1. For the filling:
2. Line a sieve with cheesecloth and set it over a bowl.
3. Spoon in yogurt and let drain in the refrigerator for 1 hour.
4. Toss strawberries with sugar in a medium bowl.
5. Let stand at room temperature, stirring occasionally, until a syrup has formed, about half an hour.
6. For the chocolate shortcakes:
7. Position rack in the center of the oven, preheat to 400F.
8. Line a baking sheet with parchment paper.
9. Sift together flour, cocoa, 13 cup sugar, baking powder, baking soda and salt in a medium bowl.
10. Cut butter and cream cheese into the flour mixture with your fingertips until crumbly.
11. Make a well in the center and add buttermilk, stirring with a fork until evenly moistened.
12. Drop 4 mounds of batter, about 2 inches apart, onto the prepared baking sheet.
13. Shape the mounds into 3-inch circles and bake until the tops spring back when touched lightly, 15 to 20 minutes.
14. Transfer biscuits to a wire rack and let cool slightly.
15. For assembling shortcakes:
16. Slice the shortcakes into half crosswise with a serrated knife.
17. Set bottoms on dessert plates.
18. Spoon the strawberries and syrup over the biscuits and add a dollop of the drained yogurt.
19. Top with the tops, dust with confectioners sugar if desired.
20. Serve.

vanilla yogurt, strawberries, sugar, cocoa powder, sugar, flour, baking soda, baking powder, cream cheese, butter, buttermilk, powdered sugar

Taken from recipeland.com/recipe/v/low-fat-chocolate-strawberry-sh-50353 (may not work)