Strawberry Shortcakes

Strawberry Shortcakes

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From the EatingWell Kitchen

Lightly sweetened yogurt cream is a delicious healthy alternative to whipped cream. Substitute your favorite summer fruit for the strawberries if you prefer.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 cup low-fat vanilla yogurt
  • 1 pint strawberries
  • 3 tablespoons sugar
  • 4 slices of fat-free pound cake

Preparation

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  1. Line a sieve with cheesecloth and set over a bowl. Spoon in yogurt and let drain in the refrigerator 30 to 60 minutes. Hull and slice the strawberries and toss with the sugar. Let stand 30 minutes, stirring occasionally. Top pound cake with strawberries and drained yogurt.

Nutrition information

  • Per serving: 112 calories; 1 g fat(0 g sat); 1 g fiber; 23 g carbohydrates; 4 g protein; 24 mcg folate; 3 mg cholesterol; 21 g sugars; 35 IU vitamin A; 43 mg vitamin C; 116 mg calcium; 0 mg iron; 41 mg sodium; 244 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 1/2 fat-free milk, 3 other carbohydrate

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