Instructions: Pull out all the stops for that special dessert: chocolate shortcake layered with a creamy raspberry filling.

Heat oven to 400 degrees F. Spray cookie sheet with nonstick cooking spray. Lightly spoon flour into measuring cup, level off. In medium bowl, combine flour, sugar, cocoa and baking powder; mix well. Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs.

Add milk; stir just until soft dough forms.

On lightly floured surface, shape dough into ball, press out to 3/4-inch thickness. Using floured 2 1/2-inch heart-shaped cookie cutter, cut 6 hearts from dough.
* Place on spray-coated cookie sheet.

Bake at 400 degrees F. for 5 to 10 minutes or until toothpick inserted in center comes out clean. Immediately remove from cookie sheet; place on large plate. Refrigerate 6 to 8 minutes.

Meanwhile, in small bowl combine yogurt, dessert topping and 1 tablespoon powdered sugar; mix well. In medium bowl, combine raspberries and 3 tablespoons powdered sugar; toss gently.

To serve, split shortcake hearts in half horizontally; place bottom halves on dessert plates. Top each with raspberries, yogurt mixture and top half of shortcake hearts. If desired, sprinkle with additional powdered sugar.

Store in refrigerator

TIP:
* If heart-shaped cutter is unavailable, a 2-inch round cookie or biscuit cutter can be used.

HIGH ALTITUDE - Above 3500 Feet: No change.

Amount

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