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Sugar Free Strawberry Shortcake Recipe
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Ingredients
Servings:
6
2 cups fresh strawberries, sliced
2 tablespoons granulated Sugar Twin
2 tablespoons low-sugar strawberry spread
1 3/4 cups plus 2 teaspoons all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons granulated sugar substitute
3 tablespoons reduced-calorie margarine
3/4 cup plain non-fat yogurt
Sugar-free, fat-free vanilla ice cream, softened (optional)
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Nutrition Facts
Exchanges/Choices:
1½ Starch
1 Fruit
1½ Fat
Calories 206
Carbohydrate 36.7g
Fiber 2.4g
Fat 4.6g
Sodium 234mg |
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Methods
- Combine first 3 ingredients, stir
lightly. Set aside.
Combine 1 3/4 cups flour, baking powder, and next 3 ingredients in a
medium bowl. Cut in margarine with pastry blender until mixture is
crumbly. Add yogurt, stirring just until dry ingredients are
moistened.
Sprinkle remaining 2 teaspoons flour
evenly over work surface. Turn dough out onto floured surface, and
knead 4 or 5 times. Roll dough to 1/2-inch thickness, cut into 6
rounds with a 3-inch biscuit cutter. Place on an un-greased baking
sheet. Bake at 425° for 10 minutes or until golden. Remove from
baking sheet, let cool on a wire rack.
Cut each biscuit in half horizontally,
place each bottom half on an individual dessert plate. Spoon
strawberry mixture evenly over bottom halves of biscuits. Place tops
of biscuits on strawberries, cut side down. Top each with 2
tablespoons ice cream, and serve immediately (ice cream not included
in
analysis).
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Fun Facts / Cooking Tips
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Prized in ancient Rome for their medicinal uses,
strawberries are high in vitamin C, fiber, potassium and
antioxidants. Naturally, strawberry is a healthy
food choice in cancer prevention. When you are selecting
strawberries, avoid any that are white or uncolored,
select those that have a full red color.
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