Surprise! This "shortcake" is not a dessert at all. With tomatoes so abundant in the summer (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.
|3⁄4||c||unbleached all-purpose flour|
|1||c||Stonyfield Organic Low Fat Plain Yogurt|
|8||large plum tomatoes (seeded and chopped)|
|1⁄2||c||chopped green onions|
|1⁄2||c||sliced basil leaves|
|Salt and pepper|
|3⁄4||c||Stonyfield Organic Low Fat Plain Yogurt|
Preheat oven to 425°.
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.
In a medium bowl, combine cornmeal, flour, baking powder, baking soda, sugar and salt, mix well.
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.
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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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