Strawberry Shortcakes

Strawberry Shortcakes RecipePhoto: 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.

Print

    Six ingredients are all you need for this quick and easy Strawberry Shortcake recipe. Store-bought individual cakes make prep time a breeze.

  • Yield: 6 servings (serving size: 1 cake and 1/3 cup sauce)

Nutritional Information

Calories per serving:113
Calories from fat: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.

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