Now, as we know, there was nothin' lean about that good, southern strawberry shortcake I used to enjoy in NC. Even the fresh strawberries were covered in tons of sugar. Then it was OK, 'cause I was younger and in college; able to get away with eating more "bad" food then than I can now. Gotta love that aging metabolism, right? So since I refuse to let go of the foods I love, we are going to make a lean version using inspiration from Paula's Individual Strawberry Shortcake recipe. After the first bite, I closed my eyes and was right back in NC, enjoying my favorite summertime, southern dessert. Everything I enjoy about this dessert is there. Everything my body doesn't like about this dessert is not! It rocks!
INDIVIDUAL STRAWBERRY SHORTCAKES
- 1lb. fresh strawberries, hulled and sliced
- 1/2 cup Smucker's SUGAR FREE strawberry preserves
- 2 cups Bisquick Heart Smart baking mix
- 2/3 cup FAT FREE milk
- 2 tablespoons sugar
- 16 tablespoons Reddi Wip FAT FREE topping (2 tbsp./serving)
- Fresh mint (optional garnish)
Preheat oven to 425 degrees.
In a large bowl, mix Bisquick, milk and sugar. Drop onto a prepared baking sheet, making 8 "shortcakes". Bake for 10-12 minutes.
In a small glass bowl, turn the preserves into a syrup by microwaving on high for about 20 seconds; until it becomes a syrup.
To assemble shortcakes, slice the biscuits in half. Place sliced strawberries on the bottom half of the biscuit, then top with 2 tbsp. Reddi Wip cream topping. Place top of the biscuit over the Reddi Wip and strawberries. Drizzle each biscuit with about 1 tbsp. warm preserves and additional fresh strawberries. Garnish with fresh mint (optional).
NUTRITION FACTS (Per Serving):
BEFORE: 354.75 calories; 16.91g fat; 45.26g carbohydrate; 5.04g protein; 2.64g fiber
AFTER: 157.13 calories; 2.08g fat; 34.69g carbohydrate; 3.29g protein; 1.89g fiber
SAVES: 197.62 calories; 14.83g fat; 10.57g carbohydrate