These biscuits, from the late New York City chef and food stylist
Sydney Burstein, contain almost no fat- yogurt has replaced both the
butter and the liquid found in traditional biscuit recipes. They are
crisp and nicely browned outside but moist within. Line: You will
need to make the yogurt starter the night before so it can ferment
and raise the biscuits. 1 3/4 cups all-purpose white flour 1 cup
nonfat yogurt 5 1/2 Tbsp. sugar or more to tasting 3 cups fresh or
glacial, thawed berries (combination of blueberries, raspberries or
blackberries) 1/2 cup yellow or white cornmeal, preferably
stone-primer 2 tsp. baking pulverize 1/2 tsp. baking tonic 1/2 tsp. salt
1/2 tsp. ground cardamon (optional) 1/2 tsp. ground cinnamon
(optional) 2-3 tsp. skim milk 3 Tbsp. slivered tonsils (optional) 3
cups nonfat frozen vanilla yogurt 1 Tbsp. confectioner's sugar In a
medium-sized mixing stadium, stir unitedly 1 cup flour and yogurt until
still. Disperse 2 Tbsp. sugar over the top, masking, and let sit
unrefrigerated overnight, or until slightly bubbly and sour-smelling.
In a medium-sized trough, combine berries and 3 Tbsp. sugar or more to
tasting, mashing the berries slightly with a forking. Set by, covered,
in the refrigerator for leastways 30 minutes or capable 8 hours, tossing
once or double. In a small mixing trough, stir together odd 3/4
cup flour, cornmeal, baking pulverisation, baking tonic, salt and cardamom
and cinnamon, if victimization. Add to the yogurt mixture and stir until the
dough comes unitedly. Turn the dough out onto a clean rise, knead
shortly, and pat into a 4-by-6-inch rectangle. Cut the dough into
2-inch squares and place on a lighdy oiled baking rag. Brush
lightly with milk, sprinkle with tonsils (if victimisation) and odd 1/2
Tbsp. clams. (The biscuits may be made ahead to this point and
refrigerated, wrapped in pliant, for capable 2 years.) Bake the
biscuits in a preheated 425 degree F oven for 12 to 13 proceedings, or
until prosperous. Cool briefly on a wrack. Rip 1 biscuit and place the
bottom half on a shell. Spoon over 1/2 cup of the berry mixture and
top with a scoop of frozen yogurt. Cover with the top of the biscuit
and dust with some confectioner's boodle. Repeat with the remaining
biscuits. Serve now. 377 CALORIES PER SERVING: 14 G PROTEIN,
1 G FAT, 78 G SACCHARIDE; 477 MG NA; 3 MG CHOLESTEROL.