Diabetic Friendly Strawberry Shortcake
Light Biscuit Mix
6 C unbleached white flour
3 T baking powder
1-1/2 tsp. salt
2/3 C unsalted stick margarine
2 C Light Biscuit Mix
1/3 C sugar
3/4 C nonfat plain yogurt
1/4 C skim milk
1 tsp. vanilla
Strawberries & Cream Filling
4 T sugar (or equiv. sugar sub.)
3 C fresh strawberries, sliced
1 C lowfat vanilla yogurt
1/4 C light sour cream
1 tsp. vanilla extract
2 tsp. sugar (or equiv. sugar sub.)
Makes 12 Servings
Light Biscuit Mix - Yield: 6-1/2 cups mix
In a large bowl with a wire whisk, mix together flour, baking powder and salt. Cut in margarine with pastry blender until crumbly. Store in refigerator in an airtight container for up to four weeks. The nutrient analysis is included with the shortcake recipe.
Preheat oven to 425° F.
Place shortcake ingredients in large bowl and stir until just combined. Pour into two greased and floured 8-inch round cake pans. Bake in oven for 20 minutes, or until cake tester inserted in center comes out clean.
Sprinkle 4 tablespoons sugar over strawberries in one bowl. Combine yogurt, sour cream, vanilla, and 2 teaspoons sugar in another bowl.
Remove shortcake from pan by running a knife arund the edge and inverting. Spread half of the strawberry mixture on one layer of shortcake. Place the other shortcake layer on top. Top with remaining mixture. Before serving, top with yogurt and sour cream mixture.
Per Serving (made with sugar and without whipped topping):
212 mg Sodium