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Sugar Free Strawberry Shortcake Recipe



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)


Nutrition Facts



1 Starch

1 Fruit

1 Fat


Calories 206

Carbohydrate 36.7g

Fiber 2.4g

Fat 4.6g

Sodium 234mg


  1. Combine first 3 ingredients, stir lightly. Set aside.
  2. 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.

  3. 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.

  4. 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

Fun Facts / Cooking Tips

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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