Cran-Raspberry Shortcakes

Cran-Raspberry Shortcakes

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From: Diabetic Living Magazine

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.

Ingredients 10 servings

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Serving size has been adjusted!
Original recipe yields 10 servings
Nutrition per serving may change if servings are adjusted.
  • ¼ teaspoon canola oil
  • 1 cup all-purpose flour
  • ½ cup whole-wheat flour
  • ¼ cup cup sugar (see Tip)
  • 2 teaspoons baking powder
  • 1¼ teaspoons ground cinnamon
  • ¼ teaspoon salt
  • ¼ cup butter
  • 1 egg
  • 1 (6 ounce) container plain fat-free Greek yogurt
  • ¼ cup fat-free milk
  • ¾ cup water
  • 1½ cups fresh or frozen cranberries
  • ½ cup 100% juice cranberry blend
  • 2 tablespoons sugar (see Tip)
  • 2 tablespoons balsamic vinegar
  • 2 cups frozen unsweetened raspberries
  • 10 tablespoons frozen light whipped dessert topping, thawed


  • Prep

  • Ready In

  1. Preheat oven to 400°F. Grease a large baking sheet with the canola oil. In a large bowl combine flours, the ¼ 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.
  2. Meanwhile, for sauce, in a medium saucepan combine the ¾ 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.
  3. 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® Sugar Blend, C&H® Light Sugar Blend or Truvia® Baking Blend. Follow package directions to use product amount equivalent to ¼ 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 information

  • Serving size: 1 biscuit and 3 tablespoons sauce
  • Per serving: 196 calories; 6 g fat(4 g sat); 3 g fiber; 31 g carbohydrates; 5 g protein; 47 mcg folate; 31 mg cholesterol; 13 g sugars; 199 IU vitamin A; 9 mg vitamin C; 101 mg calcium; 1 mg iron; 216 mg sodium; 112 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 fat, 1 fruit, 1 starch

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