The best delicious Chocolate Raspberry Shortcake Hearts recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Raspberry Shortcake Hearts recipe today!
Hello my friends, this Chocolate Raspberry Shortcake Hearts recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Raspberry Shortcake Hearts is amazingly delicious, and addictive, everyone will be asking for more Chocolate Raspberry Shortcake Hearts.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Raspberry Shortcake Hearts.
Ready to make this Chocolate Raspberry Shortcake Hearts Recipe? Let’s do it!
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-SHORTCAKE HEARTS-
3/4 c Flour 2 tb Butter or margaine, chilled
1/4 c Sugar -and cut into 6 pieces
1/4 c Unsweetened cocoa 1/3 c Skim milk
1 1/2 ts Baking powder
FILLING
1/3 c Fat-free vanilla yogurt 1 1/2 c Frozen unsweetened whole
1/3 c Frozen light whipped -raspberries (from a 12 oz
-topping, thawed -pkg), patially thawed
1 tb Powdered sugar 3 tb Powdered sugar
Heat oven to 400. Spray cookie sheet with nonstick cooking spray.
Lightly spoon flour into measuring cup; level off. In medium bowl,
combine flour, sugar, cocoa, and baking powder; mix well. Using
pastry blender or fork, cut in margarine or butter until mixture
resembles coarse crumbs. Add milk; stir just until a soft dough
forms. On a lightly floured surface, shape dough into a ball; press
out to a 3/4″ thickness. Using floured 2 1/2″ heart shaped cookie
sutter, cut 6 hearts from dough. (A 2″ round cookie or biscuit cutter
can be used) Place on spray coated cookie sheet. Bake at 400 for 5 to
10 minutes until toothpick tests done. Immediately remove from cookie
sheet; place on large plate. Refrigerate 6-8 minutes. Meanwhie, in
small bowl combine yogurt, whipped topping and 1 tb powdered sugar;
mix well. Im medium bowl combine raspberries and 3 tb powdered sugar;
toss gently. To serve, split shortcake hearts in half; place bottoms
on dessert plates. Top each with berries, yogurt mixture and top half
of hearts. If desired, sprinkle with powdered sugar. Store in
refrigerator.
Per serving: 190 calories, 4g protien, 35g carb., 4g fiber, 5g fat,
1mg chol., 190mg sodium, 180mg potassium, 1 1/2 starch, 1/2 fruit,
and 1 fat exchange.
Yields
6 servings
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