Warm Shortcakes with Orange’d Strawberries
Preparation time: 15 minutes
Servings: 8
- 4 cups sliced strawberries
- 3 tbsp sugar, divided
- ½ tsp orange zest
- Juice of medium orange
- 2 ¼ cups reduced-fat biscuit baking mix
- 1 cup fat-free plain yogurt
- ¼ cup reduced-fat margarine
- 1 cup fat-free whipped topping (optional)
- Preheat oven to 425° F.
- In a gallon zippered plastic bag, combine strawberries, 1 tbsp sugar, orange zest, and orange juice. Seal tightly, releasing any excess air, and press gently to mash some of the strawberries in order to thicken the mixture slightly. Set aside.
- In a medium mixing bowl, combine baking mix, yogurt, margarine, and the remaining sugar. Stir until well blended.
- Spoon the batter onto a nonstick baking sheet in 8 mounds and bake 10-12 minutes or until lightly golden.
- Place shortcakes in individual bowls, spoon ½ cup strawberries over each shortcake, and top each with 2 tbsp whipped topping, as desired.
Exchanges
Carbohydrates: 2 ½
Fat: ½
Nutritional Information
Serving size: 1 shortcake
| Calories | 203 |
| Calories from Fat | 52 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Cholesterol | 1 mg |
| Sodium | 482 mg |
| Total Carbohydrate | 36 g |
| Dietary Fiber | 3 g |
| Sugars | 14 g |
| Protein | 5 g |
Recipe courtesy of: Last Minute Meals for People with Diabetes