Her Health > Recipes > Chocolate Strawberry Shortcake

This healthy dessert recipe is low in fat, and has 2 grams of fiber. With the addition of strawberries, it has over 100% of the daily recommended amount of the antioxidant, vitamin C. If you need a heart healthy dessert, look no further!

Yield: 8 servings

Filling

2 lbs fresh strawberries, sliced (51/2 to 6 cups)

1/4 cup sugar

Cake

1 2/3 cup all-purpose flour

1/3 cup unsweetened cocoa powder

1/4 cup sugar

1 tbsp baking powder

1/3 cup (trans fat free) margarine

2/3 cup skim milk

1 egg or an equivalent egg substitute

16-oz container nonfat vanilla yogurt

Vegetable Oil Spray

Preheat oven to 450�F. In a large bowl, make the filling by combining strawberries and 1/4 cup sugar. Set aside.

Prepare the cake batter in a medium bowl. Combine flour, cocoa powder, 1/4 cup sugar and baking powder. Cut in margarine until mixture resembles coarse crumbs. In a separate small bowl, combine milk, egg substitute and vanilla. Add to dry ingredients and stir just to moisten.

Spray an 8-inch round baking pan with vegetable oil. Spread dough in pan, building up sides slightly. Bake for 15 to 18 minutes, until a cake tester comes out clean. Cool for 10 minutes on a wire rack.

To serve, stir yogurt until smooth and creamy. Slice cake in half horizontally. Spoon half the strawberries onto bottom half of cake. Cover with top of cake. Spoon remaining strawberries and any juice on top of cake and dollop with yogurt. Serve warm or at room temperature.

Nutrition Facts (per serving): Calories: 238, Fat: 1 gram, Saturated fat: 0, Cholesterol: 0, Sodium: 61 mg, Carbohydrate: 52 grams, Fiber: 2 grams, Protein: 7 grams