No one will know this decadent dessert recipe-rich chocolate shortcake filled with a fresh raspberry sauce-has less than 150 calories per serving. It’s romantic, delicious and low calorie.


    • 2 Tbsp unsweetened cocoa powder

    • 1/4 cup all-purpose flour

    • 1/4 cup whole wheat flour

    • 2 Tbsp granulated sugar

    • 3/4 tsp baking powder

    • 1/4 tsp baking soda

    • 1/8 tsp salt

    • 2 Tbsp cold reduced-calorie, trans fat free margarine, cut into bits

    • 1/4 cup skim evaporated milk

    • 1 1/2 cups raspberries

    • 1 tsp granulated sugar

    • 3 Tbsp low-fat vanilla yogurt

    • 1/4 tsp confectioners sugar

    • Mint sprigs, for garnish


    1. Preheat oven to 425°. Lightly coat a baking sheet with nonstick cooking spray.

    2. Into a bowl, sift together cocoa powder, flours, sugar, baking powder, baking soda and salt. Add margarine, and blend the mixture until it resembles coarse meal.

    3. Add evaporated milk and stir mixture with a fork until it forms a dough.

    4. Divide the dough in half, arrange each half in a mound on baking sheet, and bake for 10 minutes, or until a tester inserted in the centers comes out with crumbs clinging to it.

    5. Transfer the shortcakes to a rack and let them cool.

    6. In a bowl, mash 3/4 cup of the raspberries with a fork. Add sugar and stir until sugar is dissolved.

    7. Stir in the remaining 3/4 cup raspberries. Cut the shortcakes in half horizontally. Top each bottom half with half the raspberry mixture and 1 1/2 tablespoons yogurt.

    8. Top with the top half of a shortcake. Sprinkle shortcakes with confectioners sugar and garnish with mint sprigs, if desired.

Nutrition Facts

Calories 149

  • Total Fat 7g

  • Saturated Fat 2g

  • Cholesterol 1mg

  • Sodium 562 mg

  • Total Carbohydrate 54g

  • Dietary Fiber 10g

  • Sugars

  • Protein 7g

Recipe from Scripps Health