This mini shortcake recipe has just 83 calories per serving. If you use the sugar substitute option, they'll have even fewer calories and carbs.

Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F. Lightly coat a baking sheet with nonstick cooking spray or line with parchment paper; set aside. In a medium bowl, combine flour, brown sugar, the 1-1/2 teaspoons crystallized ginger or 1/2 teaspoon ground ginger, baking powder, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture. Add buttermilk all at once. Using a fork, stir just until moistened.

  • Drop dough by slightly rounded tablespoons into 12 mounds on the prepared baking sheet. Bake for 8 to 10 minutes or until lightly golden and a toothpick inserted into centers comes out clean. Cool on a wire rack.

  • In a medium bowl, combine whipped topping, sour cream, and the 1/4 teaspoon ground ginger. Set aside 1/3 cup of the topping mixture. Fold the berries into remaining topping mixture.

  • Split shortcakes in half horizontally. Spoon berry mixture on shortcake bottoms. Add tops; dollop with reserved topping mixture. If desired, garnish with additional snipped crystallized ginger.


Tip: Choose from Sweet 'N Low(R) Brown or Sugar Twin(R) Granulated Brown. Follow package directions to use product amount equivalent to 2 tablespoons brown sugar. Nutrition Facts per Serving with Substitute: same as below, except 75 cal., 64 mg sodium, 11 g carbo.

To make 1/2 cup sour milk: Place 1-1/2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/2 cup liquid; stir. Let the mixture stand for 5 minutes before using.

Nutrition Facts

83.3 calories; protein 1.8g 4% DV; carbohydrates 13.7g 4% DV; exchange other carbs 1; dietary fiber 0.5g 2% DV; sugars 3.6g; fat 2.3g 4% DV; saturated fat 1.1g 6% DV; cholesterol 5.8mg 2% DV; vitamin a iu 66.6IU 1% DV; vitamin c 7.2mg 12% DV; folate 31.4mcg 8% DV; calcium 32.5mg 3% DV; iron 0.6mg 3% DV; magnesium 5.6mg 2% DV; potassium 53.1mg 2% DV; sodium 65.4mg 3% DV.