Shortcakes are biscuit-like desserts that are typically served with fruit and whipped cream. While strawberry shortcake may first come to mind, this shortcake recipe is definitely worth a try. Cranberries and raspberries make a delightful combination, and the whipped dessert topping has less fat than regular whipped cream. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Grease a large baking sheet with the canola oil. In a large bowl combine flours, the 1/4 cup sugar, the baking powder, cinnamon and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. In a small bowl whisk together egg, yogurt and milk. Add yogurt mixture to flour mixture; stir just until moistened (if needed, toss in 2 to 4 tablespoons water). Drop dough into ten mounds on the prepared baking sheet. Bake 12 to 15 minutes or until golden brown and a wooden toothpick inserted near centers comes out clean.

  • Meanwhile, for sauce, in a medium saucepan combine the 3/4 cup water, cranberries, juice blend, sugar and vinegar. Bring to boiling over medium heat; reduce heat. Simmer, uncovered, about 15 minutes or until thickened, stirring frequently. Remove from heat; stir in frozen raspberries. Cool slightly.

  • Split shortcakes; arrange on individual serving plates. Spoon half of the sauce over the shortcake bottoms. Top with the shortcake tops. Dollop with whipped topping and serve with the remaining sauce.


Tip: If using a sugar substitute, we recommend Splenda(R) Sugar Blend, C&H(R) Light Sugar Blend or Truvia(R) Baking Blend. Follow package directions to use product amount equivalent to 1/4 cup sugar for the shortcakes and 2 tablespoons sugar for the sauce. Nutrition Per Serving with Substitute: Same as below, except 184 cal., 27 g carb., 9 g total sugar.

Nutrition Facts

196 calories; 6.2 g total fat; 3.6 g saturated fat; 31 mg cholesterol; 216 mg sodium. 112 mg potassium; 31.4 g carbohydrates; 3.5 g fiber; 13 g sugar; 4.9 g protein; 199 IU vitamin a iu; 9 mg vitamin c; 47 mcg folate; 101 mg calcium; 1 mg iron; 20 mg magnesium;