Strawberry Shortcakes

Strawberry Shortcakes Recipe
Photo: Oxmoor House
Six ingredients are all you need for this quick and easy Strawberry Shortcake recipe. Store-bought individual cakes make prep time a breeze.

Yield:

6 servings (serving size: 1 cake and 1/3 cup sauce)

Recipe from

Oxmoor House

Nutritional Information

Calories 113
Caloriesfromfat 0.0 %
Fat 0.9 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2 g
Carbohydrate 24.3 g
Fiber 0.2 g
Cholesterol 33 mg
Iron 0.0 mg
Sodium 169 mg
Calcium 0.0 mg

Ingredients

1 tablespoon calorie-free sweetener
1 tablespoon cornstarch
1 cup orange juice
1/4 teaspoon vanilla or almond extract
1 1/2 cups sliced fresh strawberries (about 1 pint)
6 spongecake dessert shells (5-ounce package)

Preparation

Combine sweetener and cornstarch in a small saucepan. Stir in orange juice. Bring to a boil; cook, stirring constantly, 1 minute or until mixture is thickened and bubbly. Remove from heat, and stir in extract. Cool completely.

Combine orange juice mixture and strawberries in a bowl; stir gently. Cover and chill 30 minutes.

To serve, spoon sauce over dessert shells.

Tip: This luscious sauce is also good spooned over no-sugar-added ice cream, angel food cake, or fat-free pound cake.

Note:

All-New Complete Step-by-Step Diabetic,

Oxmoor House

March 2006
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