Low-fat Low-cal Strawberry Shortcake

Low-Cal Strawberry Shortcake Recipe from USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 1 hour | Servings: 8

Introduction

Strawberry shortcake is a classic dessert that is loved by many. This low-fat, low-calorie version of the traditional recipe is a healthier option that doesn't sacrifice on taste. With the sweetness of strawberries, the lightness of angel food cake, and the creaminess of whipped topping, this dessert is sure to satisfy your sweet tooth without the guilt.

History

Strawberry shortcake has been a popular dessert in the United States since the 19th century. Originally, it was made with a sweet biscuit-like cake, strawberries, and whipped cream. Over time, variations of the recipe have emerged, including this low-fat, low-calorie version that uses gelatin, frozen strawberries, angel food cake, and whipped topping.

Ingredients

1 package of sugar-free strawberry flavored gelatin
1 bag of frozen whole strawberries - no sugar added
1 whole fat-free angel food cake
1 tub of fat-free whipped topping

How to prepare

Prepare the gelatin according to the package directions, but omit the step of adding cold water.
Instead, add the frozen strawberries and stir until the berries begin to thaw and the gelatin starts to congeal.
Once the strawberries are soft enough to cut, cut them into bite-sized pieces and continue stirring until well mixed.
Tear the angel food cake into bite-sized pieces and stir them into the strawberry mixture.
Place the mixture in the refrigerator for at least an hour to set.
Spoon the mixture into serving dishes and top with whipped topping as desired.

Variations

Try using different flavors of gelatin for a fun twist on this classic dessert.
Swap out the angel food cake for pound cake or sponge cake for a different texture.

Cooking Tips & Tricks

Be sure to let the gelatin mixture set in the refrigerator for at least an hour before serving to ensure that it has the right consistency.

- You can customize this recipe by adding other fruits such as blueberries or raspberries for a different flavor profile.

- For an extra indulgent touch, drizzle a little bit of chocolate sauce over the top of the dessert before serving.

Serving Suggestions

Serve this dessert with a dollop of whipped topping and a fresh strawberry on top for a beautiful presentation.

Cooking Techniques

The key to this recipe is allowing the gelatin mixture to set properly in the refrigerator before serving. This will ensure that the dessert has the right consistency and texture.

Ingredient Substitutions

If you prefer fresh strawberries, you can use them instead of frozen strawberries in this recipe. Just be sure to cut them into small pieces before adding them to the gelatin mixture.

Make Ahead Tips

You can prepare the gelatin mixture and angel food cake ahead of time and assemble the dessert just before serving for a quick and easy dessert option.

Presentation Ideas

Serve this dessert in individual serving dishes for a beautiful presentation. You can also garnish each serving with a mint leaf for a pop of color.

Pairing Recommendations

This low-fat, low-calorie strawberry shortcake pairs well with a cup of hot tea or coffee for a light and satisfying dessert.

Storage and Reheating Instructions

Store any leftovers of this dessert in the refrigerator in an airtight container for up to 2 days. To reheat, simply let the dessert come to room temperature before serving.

Nutrition Information

Calories per serving

Each serving of this low-fat, low-calorie strawberry shortcake contains approximately 150 calories.

Carbohydrates

Each serving of this low-fat, low-calorie strawberry shortcake contains approximately 30 grams of carbohydrates.

Fats

Each serving of this dessert contains only 2 grams of fat, making it a great option for those looking to reduce their fat intake.

Proteins

This dessert provides 1 gram of protein per serving.

Vitamins and minerals

Strawberries are a great source of vitamin C, providing a boost to your immune system. They also contain antioxidants that help protect your cells from damage.

Alergens

This recipe contains dairy in the form of whipped topping, so it may not be suitable for those with dairy allergies.

Summary

Overall, this low-fat, low-calorie strawberry shortcake is a delicious and guilt-free dessert option that is perfect for satisfying your sweet cravings without overindulging.

Summary

This low-fat, low-calorie strawberry shortcake is a delicious and guilt-free dessert option that is perfect for satisfying your sweet cravings without overindulging. With the sweetness of strawberries, the lightness of angel food cake, and the creaminess of whipped topping, this dessert is sure to be a hit with your family and friends.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for the first time. It was a warm summer day, and I was visiting my dear friend Mary at her cozy little cottage by the lake. Mary was known for her delicious desserts, and on this particular day, she had whipped up a fresh batch of Low-fat Low-cal Strawberry Shortcake.

As soon as I took my first bite, I was hooked. The cake was light and fluffy, the strawberries were juicy and sweet, and the whipped cream was creamy and decadent. I couldn't believe that something so delicious could be low-fat and low-calorie.

I begged Mary for the recipe, and she was more than happy to share it with me. As she dictated the ingredients and measurements, I scribbled furiously in my notebook, eager to recreate this masterpiece in my own kitchen.

Over the years, I have made this strawberry shortcake countless times, tweaking the recipe here and there to suit my taste. I have served it at family gatherings, potlucks, and dinner parties, and it never fails to impress.

The secret to the success of this recipe lies in the careful balance of flavors and textures. The cake is made with whole wheat flour, yogurt, and just a touch of sugar, resulting in a light and moist base for the sweet strawberries and fluffy whipped cream.

The strawberries are macerated in a bit of sugar and lemon juice, which brings out their natural sweetness and creates a luscious syrup that soaks into the cake. The whipped cream is made with low-fat milk and a touch of vanilla extract, giving it a rich and creamy texture without all the calories of traditional whipped cream.

One of the things I love most about this recipe is how versatile it is. You can easily swap out the strawberries for other fruits like peaches, raspberries, or blueberries, depending on what's in season. You can also experiment with different flavor combinations, adding a splash of balsamic vinegar or a sprinkle of cinnamon for a unique twist.

As I sit here in my kitchen, preparing to make another batch of Low-fat Low-cal Strawberry Shortcake, I can't help but think back to that fateful day at Mary's cottage. That simple dessert has become a staple in my repertoire, a go-to recipe that never fails to delight.

I am grateful to Mary for introducing me to this recipe, and I am grateful to all the people and places that have inspired me along the way. Cooking is not just about following instructions – it's about creativity, experimentation, and passion. And with each bite of this strawberry shortcake, I am reminded of the joy that comes from sharing a delicious meal with loved ones.

So here's to good food, good friends, and good memories. May this Low-fat Low-cal Strawberry Shortcake bring as much joy to your table as it has to mine. Enjoy!