Betty Crocker's Diabetes Cookbook shares a recipe! It's okay to indulge in a sweet treat of fresh fruits, yogurt-cream and a freshly baked shortcake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 8
Number Of Ingredients 12
Steps:
- In large bowl, stir together fruit and maple syrup. Let stand about 1 hour until fruit becomes juicy.
- Heat oven to 450°F. Spray large cookie sheet with cooking spray. In medium bowl, stir together flour, granulated sugar, baking powder and salt. Cut in margarine, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk just until blended.
- Drop dough by 8 spoonfuls about 2 inches apart onto cookie sheet. Bake 11 to 13 minutes or until golden brown. Remove from cookie sheet to cooling rack.
- In small bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Gently fold in yogurt and maple flavor. (Refrigerate until ready to serve.)
- Split shortcakes horizontally in half while warm. Place about 1/4 cup fruit and 1 tablespoon Maple Cream on bottom half of each shortcake. Add shortcake tops. Top each with additional fruit and 1 tablespoon Maple Cream.
Nutrition Facts : Calories 240, Carbohydrate 38 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 13 g, TransFat 0 g
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