Sweet! Strawberry Shortcake

Just because you have diabetes doesn’t mean you need to deprive yourself of delicious desserts. Our lighter version of this traditional favorite is topped with fresh strawberries and plain yogurt. Serves 6

Ingredients

• 1 3/4 cups all-purpose (plain) flour, sifted
• 2 1/2 tsp double-acting baking powder
• 1/2 tsp salt
• 1 Tbsp sugar
• 2 Tbsp trans-free margarine
• 3/4 cup fat-free milk
• 6 cups fresh strawberries, hulled and sliced
• 3/4 cup (6 oz.) plain fat-free yogurt

Directions:

1. Preheat the oven to 450 F. Lightly coat a baking sheet with cooking spray.
2. 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.
3. 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.
4. Transfer the biscuits onto individual plates. Top each with 1 cup strawberries and 2 tablespoons yogurt. Serve immediately.

Nutrition per Serving:

Serving size: 1 ‘cake’

• Calories 250
• Total Carbs 45g
• Dietary Fiber 4g
• Total Fat 5g
• Saturated Fat 1g
• Unsaturated Fat 2g
• Potassium 368mg
• Protein 7g
• Sodium 486mg