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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This shortcake is not a dessert at all. With tomatoes so abundant this time of year (and in so many varieties), we thought we would do a twist on the classic strawberry shortcake. Enjoy this creative dish as an alternative to the standard garden salad. Ingredients:
shortcake |
3/4 cup almond meal |
1 cup cornmeal |
1/8 splenda quick pack |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup lowfat plain yogurt |
1 egg |
3 tablespoons oil |
topping |
8 large plum tomatoes, seeded and chopped |
1/2 cup chopped green onions |
1/2 cup sliced basil leaves |
1/3 cup kraft done just right! italian dressing |
1 salt and pepper |
3/4 cup lowfat plain yogurt |
Directions:
1. Preheat oven to 425ºF. Spray an 8-inch round metal baking pan with non-stick cooking spray. Coat pan with 1 tablespoon cornmeal and turn pan to coat the bottom evenly.
2. In a medium bowl, combine cornmeal, almond meal, baking powder, baking soda, Splenda Quick Pack and salt, mix well.
3. In a small bowl whisk together yogurt, egg and vegetable oil. Add to flour mixture and stir until all dry ingredients are moistened. Pour into baking pan. Bake for 22 minutes or until lightly browned. Set aside to cool.
4. Meanwhile, make the topping by combining yogurt, scallions, basil, vinaigrette, salt and pepper, and mix well. After the shortcake has cooled, slice into 6 servings, and then slice each serving in half width-wise, so that it is like a sandwich. Place half a wedge on each plate and spoon on tomato mixture. Top with remaining half of shortcake wedge and garnish with tomato mixture, yogurt and fresh basil.
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