Diabetic Recipes
Strawberry Shortcake
Yield: 16 servings
Ingredients
Strawberries
- 4 cups fresh strawberries, sliced
- 2 tablespoons granulated sugar
- 2 packets Sweet 'N Low
Shortcakes
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 packets Sweet 'N Low
- 1 tablespoon baking powder
- 1/8 teaspoon salt
- 6 tablespoons reduced-calorie stick margarine
- 1/3 cup 1% fat milk
- 1/3 cup reduced-fat sour cream
- 3/4 cup reduced-fat frozen whipped topping, thawed
Instructions
Strawberries
- In a large bowl, toss the strawberries, sugar, and Sweet 'N Low. Cover.
- Refrigerate until ready to serve.
Shortcakes
- Heat oven to 450 degrees F.
- In a large bowl, combine the first 5 ingredients.
- Cut in the margarine until the mixture resembles coarse crumbs.
- Stir in the milk and sour cream to make a soft dough.
- On a lightly floured surface, knead the dough 2 minutes. Press to a 3/4 inch thickness. With a 2 1/2 inch round cookie cutter, cut into 12 biscuits.
- Spray a cookie sheet with nonstick cooking spray. Place the biscuits on the cookie sheet 1 inch apart.
- Bake for 10 to 12 minutes, or until the tops are golden brown.
- Cool on a wire rack.
- To serve, split the shortcakes in half. Spoon 1 tablespoon whipped topping onto the bottom half of each shortcake. Top with approximately 2 tablespoons sliced berries. Replace the tops. Arrange the remaining berries on top of each shortcake.
Nutrition
Per serving (1 shortcake with berries and whipped topping): 150 calories, 3g protein, 26g carbohydrate, 4g fat, 1g saturated fat, 1mg cholesterol, 65mg sodium
Exchanges: 1 starch, 1/2 fruit, 1 fat