Monday, June 23, 2008
Low-Fat Strawberry Shortcake
For middle of shortcake:
4 cups sliced strawberries
1/4 cup sugar
2 cups flour
1/4 cup sugar
2 tsp baking powder
1 tsp grated lemon grind
1/2 tsp salt
1/4 tsp baking soda
6 Tbs chilled butter, cut into small pieces
2/3 cup fat-free buttermilk
1/2 tsp vanilla extract
For top of shortcake:
1 large egg white, lightly beaten
1 1/2 tsp sugar
2 cups frozen fat-free whipped topping, thawed
Combine strawberries and 1/4 cup sugar; cover and chill 1 hour.
Preheat oven to 400 degrees. Combine flour and next 5 ingredients (down to baking soda), stirring with a whisk. Cut in butter to mixture. Combine buttermilk and vanilla; add to flour mixture, stirring just until moist (sticky dough).
Knead dough on floured surface 4 times. Make into 8-inch circle on baking sheet (that has been sprayed with cooking spray). Brush top with egg white. Sprinkle with 1 1/2 tsp sugar.
Bake 15 minutes at 400 degrees. Cool 10 minutes. Split shortcake in half horizontally. Cool layers separately. Place bottom half of shortcake, cut side up, on a serving plate. Drain strawberries, saving juice; drizzle juice over bottom half of shrotcake. Put 2 cups whipped topping over juice, then strawberries on top. Put top shortcake layer on. Then top with a little whipped cream and a whole strawberry on top.
My husband and I had never made this before, but this was a very easy recipe to follow and it turned our really yummy, too. I found it online at "Cooking Light". One of the best things about it is that it is only 246 calories and 7.4 grams of fat in each serving (10 servings total). Not bad for a dessert that usually has almost 400 calories and over 25 grams of fat per serving.