Diabetic Dessert of the Week – Very Strawberry Shortcake

July 8, 2021 at 6:02 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly | Leave a comment
Tags: baking, Balsamic vinegar, Cooking, CooksRecipes, dessert, Diabetic Dessert of the Week, Food, Fresh Strawberries., Frozen Fat-Free Whipped Topping, Mint Sprigs, Plain Fat Free Yogurt, recipes, Reduced Fat Biscuit Mix, Splenda® Granulated No Calorie Sweetener, Vanilla extract, Very Strawberry Shortcake

This week’s Diabetic Dessert of the Week is a Very Strawberry Shortcake. To make this week’s recipe you’ll be using Fresh Strawberries, Splenda® Granulated No Calorie Sweetener, Balsamic Vinegar, Reduced Fat Biscuit Mix, Plain Fat Free Yogurt, Vanilla Extract, Frozen Fat Free Whipped Topping, and Mint Sprigs. The Shortcake is 120 calories and 22 net carbs per serving. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Very Strawberry Shortcake
Unlike the familiar little sponge cake, this is a sweet and tender biscuit filled with fresh strawberries that are laced with a splash of balsamic vinegar.

Recipe Ingredients:
Strawberry Filling
3 cups sliced fresh strawberries
2 tablespoons Splenda® Granulated No Calorie Sweetener
2 teaspoons balsamic vinegar

Shortcakes
2 1/2 cups reduced-fat biscuit mix
1 tablespoon Splenda® Granulated No Calorie Sweetener
1 cup plain fat-free yogurt
1 1/2 teaspoons vanilla extract
Fat-free frozen whipped topping, thawed (optional)
Mint sprigs (optional)

Cooking Directions:
1 – Strawberry Filling Directions: Stir together strawberries, 1/3 cup Splenda® Granulated Sweetener and balsamic vinegar; let stand 1 hour, stirring occasionally.
2 – Shortcake Directions: Preheat oven to 425°F (220°C).
3 – Combine biscuit mix and 1/3 cup Splenda® Granulated Sweetener in a large bowl.
4 – Stir together yogurt and vanilla; add to dry ingredients, stirring just until moistened.
5 – Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Pat dough to a 1/2-inch thickness. Cut with a 2 1/4-inch round cutter, reusing dough scraps, if necessary.
6 – Place shortcakes on an ungreased baking sheet. Bake 12 to 15 minutes.
7 – Serve warm with sliced strawberries. Garnish, if desired.
Makes 12 servings.

Nutritional Information Per Serving (1/12 of recipe): Calories: 120; Calories from Fat: 5; Total Fat: 1g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 350mg; Total Carbs: 24g; Dietary Fiber: 2g; Sugars: 6g; Protein: 4g.
https://www.cooksrecipes.com/diabetic/very_strawberry_shortcake_recipe.html