Strawberry Shortcake Recipe - Cooking Index
Don't bother making this delight with out-of-season, flavorless, or frozen berries. This dessert should celebrate fresh, at-their-peak berries only! For a different twist, try fresh raspberries or blackberries or use cut-up peaches or nectarines instead. See "Buttermilk Biscuit" recipe.
Type: Fruit6 cups | 1422ml | Hulled fresh strawberries |
2 tablespoons | 30ml | Granulated sugar |
1 | Buttermilk Biscuits - prepared, and | |
Preferably still hot | ||
1 cup | 237ml | Lite whipped topping |
In a medium bowl, crush 1 1/2 cups of the strawberries with a fork or potato masher. Slice the remaining whole berries into quarters and add to the crushed berries. Gently stir in the sugar and set aside for 10 minutes.
Place a biscuit on each of 8 serving plates; split with a fork and top each with 1/2 cup of the strawberry mixture. Garnish each with 2 tablespoons of whipped topping.
This recipe yields 8 servings. Serving size: 1 biscuit plus 1/2 cup strawberries.
Exchanges Per Serving: 2 Carbohydrate, 1 Fat.
Nutrition Facts: Calories 197; Calories from Fat 55; Total Fat 6g; Saturated Fat 4g; Cholesterol 12mg; Sodium 217mg; Carbohydrate 32g; Dietary Fiber 3g; Sugars 11g; Protein 4g.
Source:
American Diabetes Association at http://www.diabetes.org
Average rating:
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