Strawberry shortcake is a rich summertime dessert that is not ideal for people with diabetes. Altering the shortcake recipe and using yogurt, instead of whipped cream, lowers the sugar content. These changes makes this sweet treat a healthy option for anyone trying to watch their calorie and sugar intake. One 8-inch pan of shortcakes makes eight to 10 servings, depending on the pan shape and size of pieces.
Step 1
Place the oven rack to the middle setting and preheat to 400 degrees Fahrenheit.
Step 2
Mix self-rising flour with sugar substitute in a medium mixing bowl. Pour the fat-free milk into the flour mixture and mix with a rubber spatula until the contents are moist.
Step 3
Grease an 8-inch round or square baking pan with shortening. Pour the shortcake mixture into the pan and spread evenly throughout.
Step 4
Bake the shortcake for about 18 minutes, or until lightly golden brown. Remove the pan from the oven and cool for five minutes. Invert the pan on a cooling rack to remove the shortcake.
Step 5
Remove the stem and core from the strawberries with a paring knife while the shortcake cools. Place the strawberries into a colander and rinse with water to wash. Slice the strawberries into 1/4-inch thick pieces. Crush the strawberries with a potato masher if you prefer a strawberry sauce, instead of slices.
Step 6
Assemble the strawberry shortcake by cutting a 2- to 3-inch piece of shortcake and placing it on a dessert plate. Top the cake with strawberries and add a dollop of plain yogurt on top, about 1/4 cup.
Tips and Warnings
- Use a sugar-free vanilla yogurt if you do not like the flavor of plain yogurt. Sift 2 cups all-purpose with 1 tbsp. baking powder and 1 tsp. salt as a substitute for self-rising flour. Avoid adding sugar to the strawberries to keep this recipe diabetic-friendly.
Things You'll Need
- 2 cups self-rising flour
- 2 tbsp. sugar substitute for baking
- 1 cup fat-free milk
- Mixing bowl
- 8-inch baking pan
- Shortening
- Paring knife
- Colander
- Potato masher
- Plain yogurt
- Desert plate
