This traditional dessert can sometimes be loaded with fat. With ingredients like sugary cake and whipped cream, a strawberry shortcake may not fit into your eating plan. Don’t worry, you won’t notice the difference if you whip up this healthier take on the original. You’ll love it just as much as the fattier version. Also, this version uses store-bought dessert shells to cut down on prep time.
Ingredients
Serves 6
3 tablespoon calorie-free sweetener such as Stevia (preferably) or Splenda.
1/2 cup of 1% “greek-style” yogurt
1 tablespoon cornstarch
1 cup orange juice
1/4 teaspoon vanilla extract
1 1/2 cups sliced fresh strawberries (about 1 pint)
6 spongecake dessert shells (5-ounce package)
Preparation
Combine only 1 tablespoon of the sweetener and cornstarch in a small saucepan. Stir in orange juice. Bring to a boil; cook, stirring constantly, 1 minute or until mixture is thickened and bubbly. Remove from heat, and stir in vanilla extract. Cool completely.
Combine orange juice mixture and strawberries in a bowl; stir gently. Cover and chill 30 minutes.
Combine and whisk together the “greek-style” yogurt and remaining 2 tablespoons of sweetener to make a light low sugar whip cream topping.
To serve, spoon sauce over dessert shells, and then add a dollop of the “whip cream”.
Nutrition per serving
143 calories, 4g of protein, 25g of carbohydrates, 1.5g of fat, .5g of fiber, 200mg of sodium
mikebfit recipe book 