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Strawberry Shortcakes

Photo: Oxmoor House
Yield 6 servings (serving size: 1 cake and 1/3 cup sauce)
Six ingredients are all you need for this quick and easy Strawberry Shortcake recipe. Store-bought individual cakes make prep time a breeze.

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)

Nutrition 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

How to Make It

  1. 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.

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

  3. To serve, spoon sauce over dessert shells.

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

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