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Ingredientes
- 1Â 3/4 c. flour
- 1 c. nonfat yogurt
- 5Â 1/2 Tbsp. sugar
- 3 c. berries fresh or possibly frzn and
- Â Â thawed
- 1/2 c. cornmeal preferably
- Â Â stone-grnd
- 2 tsp baking pwdr
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp grnd cinnamon (optional)
- 1/2 tsp grnd cardamom (optional)
- 2 tsp skim lowfat milk (2 to 3)
- 3 Tbsp. slivered almonds (optional)
- 3 c. frzn yogurt, vanilla
- 1 Tbsp. confectioner's sugar
Direcciones
- I have made this recipe. It's very good but it does require some advance preparation as thestarter has to sit a while.
- 6 Servings
- In a medium-sized mixing bowl, stir together 1 c. flour and yogurt till smooth. Sprinkle 2 tbsp sugar over the top, cover and let it sit unrefrigerated overnight, or possibly till slightly bubbly and sour-smelling.In a medium-sized bowl, combine berries and 3 tbsp sugar or possibly more to taste, mashing berries slightly with a fork. Set aside, covered, in the refrigerator for at least 30 min or possibly up to 8 hrs, tossing once or possibly twice.
- In a small mixing bowl, stir together remaing 3/4 c. flour, cornmeal, baking pwdr, baking soda, salt, cardamom, and cinnamon, if using. Add in to the yogurt mix and stir till the dough comes together.
- Turn the dough out onto a clean surface, knead briefly, and pat into a 4 x 6" rectangle. Cut the dough into 2" squares and place on a lightly oiled baking sheet. Brush lightly with lowfat milk, sprinkle with almonds (if using) and remaining 1/2 tbsp sugar. (The biscuits may be made ahead to this point and refrigerated, wrapped in plastic, for up to 2 days.)Bake the biscuits in a preheated 425 degree F oven for 12 to 13 min, or possibly till golden brown. Cold briefly on a rack.
- Split 1 biscuit and place the bottom half on a plate. Spoon over 1/2 c. of the berry mix and top with a scoop of frzn yogurt. Cover with the top of the biscuit and dust with some confectioners' sugar.
- Repeat with remaining biscuits. Serve immediately.
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