Diabetic Friendly Strawberry Shortcake
Diabetic Friendly Strawberry Shortcake
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Diabetic Friendly Strawberry Shortcake
Servings: 12
Author Notes: This diabetic friendly recipe was given to us by diabetic cooking guru Marilyn Helton. Marilyn always says, "A diagnosis of diabetes does NOT have to be a culinary death sentence." And she's got the recipes to prove it. Garnish with a dollop of light non-dairy whipped topping.
For more diabetic friendly recipes and diabetic cooking tips, visit Marilyn's website Cinnamon Hearts.
Ingredients:
Light Biscuit Mix:
6 cups unbleached white flour
3 tablespoons baking powder
1-1/2 teaspoons salt
2/3 cup unsalted stick margarine
Shortcake:
2 cups light biscuit Mix
1/3 cup sugar
3/4 cup nonfat plain yogurt
1/4 cup skim milk
1 teaspoon vanilla
Strawberries and Cream Filling:
4 tablespoons sugar (or equivalent sugar sub.)
3 cups fresh strawberries, sliced
1 cup lowfat vanilla yogurt
1/4 cup light sour cream
1 teaspoon vanilla extract
2 teaspoons sugar (or equivalent sugar sub.)
Instructions:
Light Biscuit Mix - Yield: 6-1/2 cups mix
In a large bowl with a wire whisk, mix together flour, baking powder and salt. Cut in margarine with pastry blender until crumbly. Store in refrigerator in an airtight container for up to four weeks. The nutrient analysis is included with the shortcake recipe.
Strawberry Shortcake
Preheat oven to 425ยจ? F.
Place shortcake ingredients in large bowl and stir until just combined. Pour into two greased and floured 8-inch round cake pans. Bake in oven for 20 minutes, or until cake tester inserted in center comes out clean.
Sprinkle 4 tablespoons sugar over strawberries in one bowl. Combine yogurt, sour cream, vanilla, and 2 teaspoons sugar in another bowl.
Remove shortcake from pan by running a knife around the edge and inverting. Spread half of the strawberry mixture on one layer of shortcake. Place the other shortcake layer on top. Top with remaining mixture. Before serving, top with yogurt and sour cream mixture.
Per Serving (made with sugar and without whipped topping):
173 Cal
4g Fat
30g Carb
4g Protein
2mg Cholesterol
212 mg Sodium
Diabetic Exchanges:
1 Fruit
1 Starch
1 Fat
