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


Recipe Summary

25 mins
50 mins


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; 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.