Dietetic Strawberry Shortcake Recipes

LIGHT STRAWBERRY SHORTCAKE

Steps:

• For the shortcakes: Preheat the oven to 400 degrees F. Line a large baking sheet with parchment. =
• Combine the flour, granulated sugar, baking powder and salt in a large bowl. Add the butter and work it into the flour mixture with your fingers until it resembles coarse meal.
• Whisk together the lemon zest, egg and 1/2 cup of the buttermilk in a small bowl. Add to the flour mixture and lightly mix with your hands or a spoon until the dough just comes together. Do not overmix. Turn the dough out onto a lightly floured work surface. With lightly floured hands, gently pat the dough into a 7­inch round about 1/2 inch thick. Cut into 8 equal wedges. Space the shortcakes evenly on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon buttermilk and sprinkle with the almonds. Bake until golden brown, 12 to 15 minutes.
• For the filling: Combine the strawberries, granulated sugar and orange zest and juice in a large bowl. Let stand until the sugar is dissolved and the mixture is syrupy, about 15 minutes.
• Split the shortcakes. Place the bottom halves of the shortcakes on plates and top evenly with the strawberry mixture and yogurt. Cover with the shortcake tops. Dust with the confectioners' sugar if using.

DIABETIC STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 425 degrees.
• Mash two cups of strawberries and add 1/2 SPLENDA Granular or other sugar substitute.
• Mix in remaining strawberries.
• Cover and refrigerate.
• Blend baking mix and 1/4 cup SPLENDA Granular or other sugar substitute in a bowl.
• Add milk and sour cream.
• Mix until soft dough forms.
• Drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes.
• Bake 7 to 9 minutes until golden brown.
• Let stand 10 minutes.
• Cut in half and layer strawberry sauce and whipped topping in middle.

DIETETIC STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 400 degrees.
• Spoon the whole wheat pastry flour into a two cup measurer, so it doesn't pack down, level the top, then put into a medium size mixing bowl. (You could use regular whole wheat flour, but sift it before spooning into the measurer.).
• Add baking powder and fructose or sugar substitute and stir together.
• Add butter or olive oil to flour mixture and blend with pastry blender until crumbly.
• In a 2 cup measurer with a pour spout, measure 1/2 cup fat free half and half (or liquid coffee creamer), then add vanilla and egg and whisk togther.
• Pour liquid into flour and butter mixture and stir until just mixed. (Sometimes it's easier to do the last bit of mixing with your hand.).
• Spray a baking pan with pan spray.
• Pat dough into a rectangular shape in pan, approximately 1 inch thick. (It doesn't fill a 9 by 9 square pan -- 6 by 9 would be perfect.).
• Bake at 400 degrees for about 15 minutes, until lightly browned.
• Cool for 10-15 minutes, then cut into 9 equal squares.
• The berries are best if chilled before serving. Add the fructose and stir, and serve on split squares of shortcake.
• They can be topped with your choice of creamy toppings, if desired. (Artificial whipped cream, real whipped cream, dietetic ice cream, soy ice cream, etc.).