Strawberry Shortcake - Diabetic Recipes - Recipes for Diabetic

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Recipe for Strawberry Shortcake from the Diabetic section.

Strawberry Shortcake

4 cups fresh strawberries, sliced
2 tablespoons granulated sugar
2 packets Sweet 'N Low

In a large bowl, toss the strawberries, sugar, and Sweet 'N Low. Cover. Refrigerate until ready to serve.

Shortcakes
2 cups all-purpose flour
2 tablespoons granulated sugar
2 packets Sweet 'N Low
1 tablespoon baking powder
1/8 teaspoon salt
6 tablespoons reduced-calorie stick margarine
1/3 cup 1% fat milk
1/3 cup reduced-fat sour cream
3/4 cup reduced-fat frozen whipped topping, thawed

Preheat oven to 450 degrees F.

In a large bowl, combine the first 5 ingredients. Cut in the margarine until the mixture resembles coarse crumbs. Stir in the milk and sour cream to make a soft dough. On a lightly floured surface, knead the dough 2 minutes. Press to a 3/4-inch thickness. With a 2 1/2-inch round cookie cutter, cut into 12 biscuits.

Spray a cookie sheet with nonstick cooking spray. Place the biscuits on the cookie sheet 1 inch apart. Bake for 10 to 12 minutes, or until the tops are golden brown. Cool on a wire rack.

To serve, split the shortcakes in half. Spoon 1 tablespoon whipped topping onto the bottom half of each shortcake. Top with approximately 2 tablespoons sliced berries. Replace the tops. Arrange the remaining berries on top of each shortcake.

Makes 12 servings.

Diabetic exchanges: 1 starch, 1/2 fruit, 1 fat

Per serving (1 shortcake with berries and whipped topping): 150 calories, 3g protein, 26g carbohydrate, 4g fat, 1g saturated fat, 1mg cholesterol, 65mg sodium



We hope you enjoy your freshly made Strawberry Shortcake. This recipe came from Diabetic's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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