STRAWBERRY-RUM SHORTCAKE FILLING: 1 1/3 cups nonfat vanilla yogurt 2/3 cup nonfat sour cream 3 pints fresh strawberries, rinsed and hulled 2/3 cup granulated sugar 3 tablespoons light rum SHORTCAKE: Nonstick cooking spray 3 cups all-purpose flour, plus extra for forming shortcakes 1/3 cup plus 2 teaspoons granulated sugar 1 tablespoon baking powder 2 teaspoons baking soda 1/2 teaspoon salt 2 tablespoons cold butter, cut into small pieces 1 1/4 cups buttermilk 1 1/2 tablespoons canola oil 1 tablespoon skim milk

For the filling: In small bowl, stir together yogurt and sour cream.

In large bowl: combine 1 pint of the strawberries, the sugar and rum; mash with a fork. Slice the remaining berries; add to bowl. Let stand at room temperature 45 minutes for juices to release.

For the shortcakes: Preheat oven to 425°F. Coat large baking sheet with nonstick cooking spray.

In large bowl, stir together flour, 1/3 cup sugar, baking powder, baking soda and salt. Using pastry blender or two knives, cut butter into flour mixture until crumbly. Make a well in the center; add buttermilk and oil. With fork, stir until sticky dough just comes together.

On lightly floured surface, knead dough until stickness disappears, no more than 45 seconds. Pat to 3/4-inch thickness. Using a 2 1/2-inch round or star-shaped cutter, cut out shortcakes. Transfer to prepared baking sheet. Gather together scraps of dough and repeat to obtain 8 shortcakes. Brush tops with skim milk; sprinkle with the remaining 2 teaspoons sugar. Bake shortcakes about 14 minutes, or until golden. Transfer to a wire rack; cool 10 minutes.

Using serrated knife, split shortcakes. Set bottoms on dessert plates. Spread with vanilla filling; spoon on strawberries and crown with the shortcake tops.

Serves 8.

Per serving: About 426 calories, 10 g proteins, 80 g carbohydrates, 7 g fat, 14% calories from fat, 10 mg cholesterol, 433 mg sodium, 4 g fiber.

[Eating Light, Women's Day Special]