{"id":29174,"date":"2013-05-11T19:46:57","date_gmt":"2013-05-11T23:46:57","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=29174"},"modified":"2013-05-11T20:03:06","modified_gmt":"2013-05-12T00:03:06","slug":"strawberry-mango-shortcake-with-greek-yogurt%e8%8b%ba%e3%81%a8%e3%83%9e%e3%83%b3%e3%82%b4%e3%83%bc%e3%81%a8%e3%83%a8%e3%83%bc%e3%82%b0%e3%83%ab%e3%83%88%e3%81%a7%e7%b1%b3%e9%a2%a8%e3%82%b7%e3%83%a7","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=29174&lang=en","title":{"rendered":"Strawberry Mango Shortcake with Greek Yogurt
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\"084\"<\/a><\/p>\n

Strawberry Mango Shortcake with Yogurt<\/strong><\/p>\n

Here is an idea for the mother’s day dessert. Especially if your mother is health conscious and enjoys fresh fruits like my mom and my mother-in-law, this may be a good choice. I was going to make a strawberry shortcake, but because we just got back from Panama, I wanted to add a little tropical flavor. So here we go. The mango really adds bright flavor and color! Another surprise with this shortcake is that it is served with not whipped cream but Greek yogurt. You can use plain Greek yogurt and sweeten it with sugar (or honey or agave syrup) so that you can adjust the sweetness just perfect for you and your family. This shortcake is light but very flavorful and satisfying. This may be served for breakfast or brunch as well.<\/p>\n

Strawberry mango shortcake with yogurt: biscuits (I used homemade lemon biscuits), fresh strawberries, fresh mangoes, strawberry puree (strawberries, sugar, lemon juice), mango puree (mango, sugar, lemon juice), yogurt cream (Greek plain yogurt, sugar)<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Strawberry Mango Shortcake with Yogurt Here is an idea for the mother’s day dessert. Especially if your mother is health conscious and enjoys fresh fruits like my mom and my mother-in-law, this may be a good choice. I was going to make a strawberry shortcake, but because we just got back from Panama, I wanted […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,10],"tags":[],"class_list":["post-29174","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29174","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=29174"}],"version-history":[{"count":8,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29174\/revisions"}],"predecessor-version":[{"id":29184,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29174\/revisions\/29184"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=29174"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=29174"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=29174"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}