If the preacher strives to speak according to the rules of this world, he may please many, particularly those who have a literary taste. But he is less likely to become an instrument in the hands of God for the conversion of sinners or for the building up of the saints. Neither eloquence nor depth of thought makes a truly great preacher. Only a life of prayer and meditation will render him a vessel ready for the Master’s use and fit to be employed in the conversion of sinners and in the edification of the saints.

George Muller

CATEGORY	CUISINE	TAG	YIELD
Dairy		Preparation, Time :	1	Servings

INGREDIENTS

1	c	Lowfat vanilla yogurt
1	pt	Strawberries,; hulled and sliced
3	tb	Sugar
2/3	c	Allpurpose white flour
1/3	c	Unsweetened cocoa powder
1/3	c	Sugar
1 1/2	ts	Baking powder
1/4	ts	Baking soda
1/4	ts	Salt
1 1/2	tb	Butter
1 1/2	tb	Reduced fat cream cheese
1/2	c	Buttermilk
		Confectioners' sugar for dusting

INSTRUCTIONS

FILLING
CHOCOLATE BISCUITS
To make filling:
Line a sieve with cheesecloth or a coffee filter and set it over a bowl.
Spoon in a yogurt and let it drain in the refrigerator for 30 to 60
minutes. In a bowl, toss the strawberries with sugar. Let stand at room
temperature for 20 to 30 minutes, stirring occasionally, until the
strawberries have begun to give off juice.
To make biscuits:
Preheat oven to 400 degrees F. Line a baking sheet with a parchment paper
or coat it with nonstick cooking spray.
In a mixing bowl, whisk together flour, cocoa, sugar, baking powder, baking
soda and salt. Using a pastry cutter or your fingertips, cut butter and
cream cheese into the dry ingredients until crumbly. Make a well in the
center and add buttermilk, stirring with a fork until evenly moistened.
Drop 4 mounds of batter, about 2 inches apart, onto the prepared baking
sheet. Shape the mounds into 3-inch circles and bake for 10 to 12 minutes,
or until the tops spring back when touched lightly. Transfer the biscuits
to a wire rack and let cool slightly.
To assemble shortcakes:
With a serrated knife, slice the biscuits in half crosswise. Set the
bottoms on dessert plates. Spoon the strawberries and their juice over the
biscuits and add a dollop of the drained yogurt. Crown the biscuit tops,
dust with confectioners' sugar and serve.
Recipe By     :IN FOOD TODAY SHOW DATE: May 20, 1996
Posted to MC-Recipe Digest V1 #292
Date: Sun, 10 Nov 1996 22:28:14 -0500
From: Meg Antczak <meginny@frontiernet.net>

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