Strawberry shortcake has always been a favorite dessert of mine – it reminds me of the carefree days of summer at my grandparents’ house, where we’d buy strawberries by the pound and eat them in just about everything. Since we eat shortcake all summer, I’ve created a recipe that includes a little extra fiber and protein by subbing out half the white flour with whole wheat flour (whole wheat pastry flour is particularly great for baked goods if you happen to have some). […] the flaky texture comes from just a little bit of butter, while low-fat plain Greek yogurt subs in for the traditional heavy cream and buttermilk. The berries are made perfectly tangy and sweet with some balsamic vinegar and brown sugar, an homage to my grandma who used apple cider vinegar in just about everything, including her berries for shortcake. The final touches of mint and orange zest add nuanced flavor, so the berries shine through without a ton of extra sugar. […] instead of whipped cream, I mix up a luscious vanilla cream from part-skim ricotta and Greek yogurt. In a medium bowl, toss together the berries with the balsamic vinegar, brown sugar, orange zest and mint and place in refrigerator while you make the biscuits. […] make the cream: in a small bowl, mix together the ricotta cheese, yogurt, vanilla and brown sugar until smooth. Nutrition information per serving: 255 calories; 80 calories from fat; 9 g fat 5 g saturated; 58 mg cholesterol; 422 mg sodium; 36 g carbohydrate; 4 g fiber; 13 g sugar; 9 g protein.