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Low Fat Strawberry Shortcake

Source of Recipe

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Low Fat Strawberry Shortcake

About.com
By Fiona Haynes - Low Fat Cooking Expert
Total Time: 32 minutes
Makes 12 shortcake desserts.

Juicy ripe strawberries and creamy light-whip topping sandwiched between tender, sweet shortcake biscuits make for a wonderful summertime party dessert or Valentine's Day treat. This recipe makes 12 shortcake desserts, but you can assemble the number you need and store or freeze the remaining shortcake.

Ingredients:
• 2-1/4 cups all-purpose flour
• 1/2 cup sugar
• 1-1/2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/4 cup cold butter
• 3/4 cup low fat buttermilk
• 4 cups light or fat-free whipped topping
• 5 cups fresh strawberries, sliced

Preparation:
Preheat oven to 450 degrees.

Using a whisk, stir dry ingredients together in a large bowl. Cut in butter using a pastry blender until the mixture resembles coarse crumbs. Make a well in the center and add buttermilk. Stir until just moist.

Turn out dough on to a nonstick mat or floured surface. Knead gently two or three times then flatten or roll to a 3/4-inch thickness. Using a round cutter or rim of a glass, cut 12 circles from dough, re-rolling scraps where necessary.

Sprinkle a little sugar on top if you like. Bake on a nonstick baking sheet for 12 minutes or until golden. Cool on a wire rack.

When cool, slice each shortcake in half crosswise. Divide whipped topping and strawberries among shortcake bases and place cap of shortcake on top.

Per Serving: Calories 210, Calories from Fat 40, Total Fat 4.3g (sat 2.5g), Cholesterol 11mg, Sodium 184mg, Carbohydrate 39.3g, Fiber 2.1g, Protein 3.3g