Strawberry Shortcakes
Photo: Oxmoor House
Ingredients
- 1 tablespoon calorie-free sweetener
- 1 tablespoon cornstarch
- 1 cup orange juice
- 1/4 teaspoon vanilla or almond extract
- 1 1/2 cups sliced fresh strawberries (about 1 pint)
- 6 spongecake dessert shells (5-ounce package)
Preparation
Combine 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 extract. Cool completely.
Combine orange juice mixture and strawberries in a bowl; stir gently. Cover and chill 30 minutes.
To serve, spoon sauce over dessert shells.
Tip: This luscious sauce is also good spooned over no-sugar-added ice cream, angel food cake, or fat-free pound cake.
- Yield: 6 servings (serving size: 1 cake and 1/3 cup sauce)
Six ingredients are all you need for this quick and easy Strawberry Shortcake recipe. Store-bought individual cakes make prep time a breeze.
Nutritional Information
| Calories per serving: | 113 |
|---|---|
| Calories per serving: | 0.0% |
| Fat per serving: | 0.9g |
| Saturated fat per serving: | 0.3g |
| Monounsaturated fat per serving: | 0.0g |
| Polyunsaturated fat per serving: | 0.0g |
| Protein per serving: | 2g |
| Carbohydrates per serving: | 24.3g |
| Fiber per serving: | 0.2g |
| Cholesterol per serving: | 33mg |
| Iron per serving: | 0.0mg |
| Sodium per serving: | 169mg |
| Calcium per serving: | 0.0mg |
Good to Know
You won't believe this delicious, classic dessert is low in calories and in fat. You even have wiggle room to add a scoop of fat-free vanilla ice cream to top it off.
All-New Complete Step-by-Step Diabetic
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