Even healthy eaters sometimes break for sweet treats. Here’s a fresh alternative to store-bought strawberry shortcake, from Morrison Healthcare, which provides food services to Upstate.
Ingredients
For the strawberries:
1 quart fresh strawberries, sliced
2 tablespoons fresh spearmint, thinly sliced
½ cup sugar
½ cup water
1 teaspoon lemon juice
For the cake:
1 cup all purpose flour
1 cup fat-free yogurt, plain
1 cup granulated sugar
1 cup melted butter
2 tablespoons baking powder
2 large eggs
1 tablespoon lemon juice
1 teaspoon grated lemon peel
¼ teaspoon vanilla extract
For the whipped cream:
1 cup fat-free yogurt, plain
1 cup light whipping cream
2 tablespoons confectionary sugar
Preparation
For the strawberries:
Combine water, sugar and lemon juice in a medium sauce pot and bring to a boil. Allow the syrup to cool to room temperature. Place the strawberries and mint in a mixing bowl and mix to combine. Pour syrup over the fruit. Refrigerate for at least 2 hours.
For the cake:
Preheat oven to 350 degrees. Mix flour, sugar, and baking powder in a large bowl. Add butter and yogurt to the dry ingredients and mix. Add eggs, lemon juice, zest, and vanilla. Beat mixture for 2 minutes until there are no lumps. Pour mixture into a lightly greased 9-by-5-inch bread pan. Bake on the middle rack in the oven for 45 minutes. Remove from pan and cool completely.
Slice pound cake into 10 portions of 5 ounces each. Top each with about 1 ½ ounces of cream and about 3 ounces of the strawberry mixture.
For the whipped cream:
Whip cream until thick and add sugar, being careful not to over mix. Fold in yogurt. Refrigerate until ready to use.
Nutritional information, per serving:
250 calories
15 grams fat
273 milligrams sodium
21 grams sugar
