Everyone needs to have dessert on a regular basis. Or at the very least, everyone needs a treat on a regular basis. In my experience, if you don’t splurge and indulge your craving, you’ll end up out of control one day. I like to have a variety of dessert recipes on hand so when I see the ingredients, or get the craving, I can put something together and have a treat. For me, the trick is to make sure there are individual servings of the dessert, so I don’t go overboard with the piece of cake or brownie that I cut. Strawberry shortcake is perfect for that. When I bake with wheat flour, I really like to use a very light whole wheat flour. It looks, tastes and feels like regular all-purpose flour, but it packs a lot more nutrients into each serving. These shortcakes came out perfect – tender and light. When you top them with whipped topping and sweet strawberries, you can’t go wrong. Since the strawberries are zero points, that’s where I splurge and add a few more to satisfy my sweet tooth. If you don’t like fat free whip topping, go with a creamy fat free Greek yogurt, and flavor it with a little vanilla. Whichever topping you use, these are definitely a family favorite!
- 1 1/2 lbs strawberries hulled and quartered
- 2 cup whole wheat flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 2 Tbsp sugar
- 1 1/2 cups skim milk
- 3 cups fat free whipped topping
Preheat the oven to 400 degrees F. Lightly grease an 8 inch baking pan and set aside.
Sift together the flour, baking powder, baking soda, sugar and salt.
Add the milk and mix until the dough is just combined.
Pour the dough into the prepared pan.
Bake for 18-20 minutes.
Cut the shortcake into desired shape and slice in half.
Place the whip topping and strawberries on the bottom half of the shortcake and then place the top half over the strawberries.
Top with a dollop of the whip topping and additional strawberries.
Entire recipe makes 6 servings
Serving size is about 1 shortcake with 1 cup strawberries and 1/2 cup whipped topping
Each serving = 8 Smart Points/6 Points
PER SERVING: 262 calories; 3g fat; 1g saturated fat; 54g carbohydrates; 18g sugar; 9g protein; 7g fiber