Dietetic Strawberry Shortcake

"This is an adaptation of a popular recipe, to make it better for diabetics and heart patients, and for good health. It is very low in sodium and can be made sugar-free. The ingredients are lower glycemic than regular strawberry shortcake."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
20mins
Ingredients:
9
Serves:
9
Advertisement

ingredients

Advertisement

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.).

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Thanks for a great healthy shortcake. I used 1/2 ww pastry flour and 1/2 all-purpose flour, Splenda, low-fat milk, egg beaters and added a tsp of salt. It made a nice textured, soft on the inside and crisp on the outside shortcake. This is a keeper! Thanks, Carole in Orlando
     
Advertisement

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.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes