Friendly Strawberry Shortcake (diabetic)

  • Originally posted by nagumom in March 2003 WFD THread

    Diabetic Friendly Strawberry Shortcake
    Note from Cheri:
    This diabetic friendly recipe was given to us by Marilyn Helton, author of our Diabetic Dining on Fabulous Foods column.

    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.




    Light Biscuit Mix
    6 C unbleached white flour
    3 T baking powder
    1-1/2 tsp. salt
    2/3 C unsalted stick margarine

    Shortcake
    2 C Light Biscuit Mix
    1/3 C sugar
    3/4 C nonfat plain yogurt
    1/4 C skim milk
    1 tsp. vanilla

    Strawberries & Cream Filling
    4 T sugar (or equiv. sugar sub.)
    3 C fresh strawberries, sliced
    1 C lowfat vanilla yogurt
    1/4 C light sour cream
    1 tsp. vanilla extract
    2 tsp. sugar (or equiv. sugar sub.)




    Makes 12 Servings
    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 refigerator in an airtight container for up to four weeks. The nutrient analysis is included with the shortcake recipe.

    Strawberry Shortcake
    Preheat oven to 425 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 arund 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

    Exchanges:
    1 Fruit
    1 Starch
    1 Fat

    NOTE: I'll probably just slice my berries and toss with some Splenda--though this idea sounds good too. I'll report if I do.
  • Sounds good!