Fat Free Strawberry Shortcake Recipes

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FAT FREE STRAWBERRY SHORTCAKE



Fat Free Strawberry Shortcake image

This is a delicious guiltless recipe for strawberry shortcake. Please try it! It's quick, it's easy, it's fat free. How can you go wrong? The nutritional information posted for this recipe is incorrect. It is fat free.

Provided by michellepsyche

Categories     Dessert

Time 10m

Yield 1 9x13 inch pan, 12 serving(s)

Number Of Ingredients 6

10 ounces frozen strawberries
10 ounces sugar-free strawberry ice cream topping (Smucker's)
8 ounces fat free sour cream
1 angel food cake, broken into bite size pieces
8 ounces fat-free whipped topping
Splenda sugar substitute (optional if you like it extra sweet)

Steps:

  • In a mixing bowl, combine whipped topping, sour cream, and optional splenda. In another bowl, combine the strawberries and strawberry topping.
  • Layer the broken up pieces of angel food cake in the bottom of the pan. Spread strawberry mixture on top, and then the whipped topping mixture. Enjoy!

Nutrition Facts : Calories 181.3, Fat 1.4, SaturatedFat 0.7, Cholesterol 4.7, Sodium 281.5, Carbohydrate 38.9, Fiber 0.7, Sugar 20.6, Protein 4.6

LOW-FAT, HIGH-TASTE STRAWBERRY SHORTCAKE



Low-fat, high-taste Strawberry Shortcake image

This is a delicious fat-free, low-calorie dessert. I have ate this all my life and just adapted it to be fat-free with the cake and whipped topping.....Fat-free, but not taste-free;)

Provided by toodlebug24

Categories     Strawberry

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 4

1 angel food cake (store-bought will do)
8 ounces fat-free whipped topping
16 ounces strawberry glaze
2 quarts fresh strawberries

Steps:

  • Cut cake in half, horizontally.
  • Place top half back into container it came in.
  • Spread half of the glaze onto it.
  • Cut up and spread 1/2 of the strawberries on the glaze.
  • Then spread 1/2 of the whipped topping on this.
  • Repeat by placing other 1/2 of cake on this and spread glaze, rest of strawberries and whipped topping to this.

LOW-FAT STRAWBERRY SHORTCUT



Low-Fat Strawberry Shortcut image

Fat-free pound cake slices and whipped topping are layered with sweetened, sliced strawberries in this streamlined version of strawberry shortcake.

Provided by My Food and Family

Categories     Home

Time 15m

Yield Makes 12 servings.

Number Of Ingredients 4

1-1/2 qt. (6 cups) strawberries, sliced
1/4 cup sugar
1 pkg. (13.6 oz.) prepared fat-free pound cake, cut into 12 slices
1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed

Steps:

  • Toss strawberries with sugar; let stand 10 min. or until sugar is dissolved, stirring occasionally.
  • Cut each slice of pound cake horizontally in half. Place 1 cake slice on each of 12 dessert plates.
  • Top each with about 1/4 cup of the strawberries and 2 Tbsp. of the whipped topping. Repeat layers. Serve immediately.

Nutrition Facts : Calories 170, Fat 1.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

SKINNY STRAWBERRY SHORTCAKE SQUARES



Skinny Strawberry Shortcake Squares image

This fresh summertime favorite is made easier using Bisquick™, and this version has 67% less fat and 29% fewer calories than the original recipe.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 15

Number Of Ingredients 12

3 cups Bisquick™ Heart Smart™ pancake & baking mix
1 cup sugar
2 tablespoons canola oil or 1/4 cup unsweetened applesauce
1 cup fat-free (skim) milk
2 teaspoons vanilla
1 whole egg
1 egg white
6 cups sliced fresh strawberries
2 tablespoons sugar
2 tablespoons water
1 teaspoon lemon juice
1 container (8 oz) Cool Whip lite frozen whipped topping or Cool Whip fat-free frozen whipped topping, thawed

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl occasionally. Pour into pan.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • In medium bowl, mix strawberries, 2 tablespoons sugar, the water and lemon juice. Cover; refrigerate 30 minutes to 1 hour.
  • To serve, cut cake into squares; place on individual dessert plates. Top each serving with strawberries and whipped topping.

Nutrition Facts : Calories 230, Carbohydrate 41 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 25 g, TransFat 0 g

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