| INGREDIENTS: |
| 1 3/4 cups all-purpose flour |
2 tablespoons granulated sugar |
1 tablespoon baking powder |
| 1/2 teaspoon grated orange peel |
3 tablespoons unsalted butter or margarine, cut
into pieces |
2 pints fresh strawberries, sliced |
| 1 tablespoon orange juice |
3/4 cup skin milk |
1 tablespoon granulated sugar |
| Vanilla yogurt, nonfat |
mint leaves |
| 1 |
Preheat oven to 450 F. Spray a baking sheet with vegetable
cooking spray. Set aside. |
| 2 |
In a large bowl, sift together the flour, sugar, and baking
powder. Stir in the orange peel. Using a pastry blender or 2 knives, cut
the butter into the flour mixture until coarse crumbs form. Quickly stir
in the milk until a soft dough forms. |
| 3 |
On a lightly floured surface, roll out dough to a 1/2-inch
thickness. Using a 2 1/4-inch biscuit cutter, cut out biscuits. Place on
prepared baking sheet. Bake until golden, about 12 to 15 minutes. Place
biscuits on a wire rack and cool slightly. |
| 4 |
To prepare filling, in a large bowl, combine strawberries,
orange juice, and sugar. Mix well. |
| 5 |
Split warm biscuits in half horizontally. Place bottom halves on serving
plates. Top each with some filling. Cover with biscuit tips. Serve with
remaining filling; garnish with yogurt and mint. |