Dietetic Strawberry Shortcake
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
9
ingredients
- 2 cups whole wheat pastry flour
- 1⁄4 cup granular fructose (or sugar substitute)
- 1 tablespoon featherweight baking powder (or 2 TBSP Ener-G baking powder)
- 1⁄3 cup unsalted butter, diced or 1/3 cup extra virgin olive oil
- 1⁄2 cup fat-free half-and-half
- 1 egg
- 1 teaspoon real vanilla
- 8 cups fresh strawberries, sliced (or chopped)
- 4 tablespoons fructose
directions
- 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.).
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RECIPE SUBMITTED BY
I am on a very low sodium version of the D.A.S.H. diet to control my hypertension. Because of this, I have to cook everything from scratch, as canned foods, prepared mixes and ready-made food all have too much sodium in them. Fortunately, my mother was one of those cooks who could always make good food by throwing together a little of this and a little of that -- most of the time without measuring ingredients -- and I seem to have inherited her knack for cooking.