Gingered Shortcake Bites

Gingered Shortcake Bites

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From: Diabetic Living Magazine

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.

Ingredients 12 servings

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Original recipe yields 12 servings
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Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • 1 cup all-purpose flour
  • 2 tablespoons packed brown sugar or brown sugar substitute equivalent to 2 tablespoons brown sugar (see Tip)
  • 1½ teaspoons finely snipped crystallized ginger or ½ teaspoon ground ginger
  • 1 teaspoon baking powder
  • ⅛ teaspoon baking soda
  • 2 tablespoons butter
  • ½ cup buttermilk or sour milk (see Tip)
  • ¾ cup frozen fat-free whipped dessert topping, thawed
  • ¼ cup fat-free dairy sour cream
  • ¼ teaspoon ground ginger
  • 1 cup fresh chopped strawberries and/or small blueberries
  • Finely snipped crystallized ginger (optional)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 450°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- ½ teaspoons crystallized ginger or ½ 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.
  2. 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.
  3. In a medium bowl, combine whipped topping, sour cream, and the ¼ teaspoon ground ginger. Set aside ⅓ cup of the topping mixture. Fold the berries into remaining topping mixture.
  4. 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® Brown or Sugar Twin® 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 ½ cup sour milk: Place 1- ½ teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make ½ cup liquid; stir. Let the mixture stand for 5 minutes before using.

Nutrition information

  • Serving size: 1 shortbread
  • Per serving: 83 calories; 2 g fat(1 g sat); 1 g fiber; 14 g carbohydrates; 2 g protein; 31 mcg folate; 6 mg cholesterol; 4 g sugars; 67 IU vitamin A; 7 mg vitamin C; 32 mg calcium; 1 mg iron; 65 mg sodium; 53 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: ½ fat, ½ other carb, ½ starch

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