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.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
25 mins
total:
50 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

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; protein 4.9g 10% DV; carbohydrates 31.4g 10% DV; exchange other carbs 2; dietary fiber 3.5g 14% DV; sugars 12.9g; fat 6.2g 10% DV; saturated fat 3.6g 18% DV; cholesterol 30.9mg 10% DV; vitamin a iu 198.5IU 4% DV; vitamin c 8.6mg 14% DV; folate 47.2mcg 12% DV; calcium 100.9mg 10% DV; iron 1.3mg 7% DV; magnesium 19.6mg 7% DV; potassium 111.7mg 3% DV; sodium 216mg 9% DV.