Recipe: Diabetic Friendly Strawberry Shortcake

Diabetic Friendly Strawberry Shortcake
(Garnish with a dollop of light non-dairy whipped topping.)

Light Biscuit Mix (yield: 6-1/2 cups mix):
6 cups unbleached white flour
3 tbsp baking powder
1 1/2 tsp. salt
2/3 cup unsalted stick margarine

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 refrigerator in an airtight container for up to four weeks. The nutrient analysis is included with the shortcake recipe.

Shortcake:
2 cups light biscuit mix
1/3 cup sugar
3/4 cup nonfat plain yogurt
1/4 cup skim milk
1 tsp. vanilla

Strawberries and Cream Filling:
4 tbsp sugar (or equivalent sugar substitute)
3 cups fresh strawberries, sliced
1 cup lowfat vanilla yogurt
1/4 cup light sour cream
1 tsp. vanilla extract
2 tsp. sugar (or equiv. sugar sub.)

Strawberry Shortcake:
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.

Strawberries and Cream Filling:
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 around 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.

Makes 12 Servings
Per Serving (made with sugar and without whipped topping):
Exchanges: 1 Fruit, 1 Starch, 1 Fat
173 Cal, 4g Fat, 30g Carb, 4g Protein, 2mg Cholesterol, 212 mg Sodium