The title says it all. I wanted to use up a container of Green Valley vanilla lactose-free yogurt because I don’t actually like the taste of that flavor. Plus, I had more strawberries than I could eat and an overripe peach. I checked out a bunch of Bisquick shortcake recipes, including this hilarious website which I love because it contains the contents of a 1930s Bisquick cookbook and instructs you to use things like “top milk” and never specifies how to actually make anything.
Claudette Colbert and her favorite summer dessert. As enticing and piquant as the famous star herself, you will find it an exciting adventure to make this dish–no muss, no fuss with Bisquick.
Check out the whole thing here.
Of course, as usual, I ended up making up my own recipe. It was super simple and quick — and very fresh and healthy tasting. So I’m not sure I would make it again!
Strawberry Peach Shortcake with Lactose-free Yogurt
1/2 cup of Bisquick (I used Heart Smart in the white box)
1/6 cup of Green Valley lactose-free yogurt (reserve the rest of the container for serving)
1 tablespoon sugar
Half a dozen strawberries and a peach, cut up and soaking in orange juice
Cut up your fruit (removing stems from berries and skin and pit from peach) and set aside in orange juice.
Preheat your oven to 425.
Mix up Bisquick, yogurt, and sugar till smooth. Use a big spoon to plop rounds of batter onto a no-stick cookie sheet. Bake about 10 minutes until golden on top. Remove cakes immediately from sheet or else their bottoms may burn! Split or layer and fill with fruit and reserved yogurt.
Yields about 4 small shortcakes but can easily be doubled.