Diabetic Strawberry Shortcake

I was looking for a different strawberry shortcake recipe for a diabetic friend and I found many great recipes at the Mayo Clinic.

Here is a Strawberry Shortcake Recipe:

Ingredients
1 3/4 cups all-purpose (plain) flour, sifted
2 1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
1 tablespoon sugar
2 tablespoons trans-free margarine
3/4 cup fat-free milk

For the topping
6 cups fresh strawberries, hulled and sliced
3/4 cup (6 ounces) plain fat-free yogurt

Directions
Preheat the oven to 450 F. Lightly coat a baking sheet with cooking spray.
In a large mixing bowl, add the flour, baking powder, salt and sugar. Using a fork, cut the margarine into the dry ingredients until the mixture resembles coarse crumbs. Add the milk and stir just until a moist dough forms.

Turn the dough onto a generously floured work surface and, with floured hands, knead gently 6 to 8 times until the dough is smooth and manageable. Using a rolling pin, roll the dough into a rectangle 1/4-inch thick. Cut into 6 squares. Place the squares onto the prepared baking pan and bake until golden, 10 to 12 minutes.

Transfer the biscuits onto individual plates. Top each with 1 cup strawberries and 2 tablespoons yogurt. Serve immediately.

I took this recipe and placed it into the star pan to create a Patriotic cake. I split the cake (cut with a serrated knife) to make two layers. In the middle the recipe above calls for a non-fat plain yogurt, but I used a 95% non-fat whip cream. I then washed and cut fresh strawberries in half to create the height. Then I placed the second part of the cake on top. I put a small layer of the whip cream (just enough to hold the fruit). Around the outside of the cake I placed sliced strawberries and in the center I filled it with fresh blueberries. This made a very interesting layered patriotic cake.


I was looking for a different strawberry shortcake recipe for a diabetic friend and I found many great recipes at the Mayo Clinic.

Here is a Strawberry Shortcake Recipe:

Ingredients
1 3/4 cups all-purpose (plain) flour, sifted
2 1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
1 tablespoon sugar
2 tablespoons trans-free margarine
3/4 cup fat-free milk

For the topping
6 cups fresh strawberries, hulled and sliced
3/4 cup (6 ounces) plain fat-free yogurt

Directions
Preheat the oven to 450 F. Lightly coat a baking sheet with cooking spray.
In a large mixing bowl, add the flour, baking powder, salt and sugar. Using a fork, cut the margarine into the dry ingredients until the mixture resembles coarse crumbs. Add the milk and stir just until a moist dough forms.

Turn the dough onto a generously floured work surface and, with floured hands, knead gently 6 to 8 times until the dough is smooth and manageable. Using a rolling pin, roll the dough into a rectangle 1/4-inch thick. Cut into 6 squares. Place the squares onto the prepared baking pan and bake until golden, 10 to 12 minutes.

Transfer the biscuits onto individual plates. Top each with 1 cup strawberries and 2 tablespoons yogurt. Serve immediately.

I took this recipe and placed it into the star pan to create a Patriotic cake. I split the cake (cut with a serrated knife) to make two layers. In the middle the recipe above calls for a non-fat plain yogurt, but I used a 95% non-fat whip cream. I then washed and cut fresh strawberries in half to create the height. Then I placed the second part of the cake on top. I put a small layer of the whip cream (just enough to hold the fruit). Around the outside of the cake I placed sliced strawberries and in the center I filled it with fresh blueberries. This made a very interesting layered patriotic cake.

 


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