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.

• Ready In: 20 mins
• 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

1. Preheat oven to 400 degrees.
2. 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.).
3. Add baking powder and fructose or sugar substitute and stir together.
4. Add butter or olive oil to flour mixture and blend with pastry blender until crumbly.
5. 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.
6. 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.).
7. Spray a baking pan with pan spray.
8. 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.).
9. Bake at 400 degrees for about 15 minutes, until lightly browned.
10. Cool for 10-15 minutes, then cut into 9 equal squares.
11. The berries are best if chilled before serving. Add the fructose and stir, and serve on split squares of shortcake.
12. 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.).