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Sweetheart Shortcakes

Yield 2 servings.

Ingredients

  • 1 cup sliced fresh strawberries
  • 1 tablespoon sugar
  • 2 tablespoons low-sugar strawberry spread, melted
  • 1/2 cup plus 2 teaspoons all-purpose flour, divided
  • 1 1/2 tablespoons plus 1 teaspoon sugar, divided
  • 3/4 teaspoon baking powder
  • Dash of salt
  • 1 tablespoon reduced-calorie stick margarine
  • 2 1/2 tablespoons skim milk
  • Vegetable cooking spray
  • 2 tablespoons frozen reduced-calorie whipped topping, thawed
  • 2 fresh strawberries (optional)

Nutrition Information

  • calories 288
  • caloriesfromfat 16 %
  • fat 5.1 g
  • satfat 0.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 4.7 g
  • carbohydrate 57.1 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 140 mg
  • calcium 0.0 mg

How to Make It

  1. Combine sliced strawberries and 1 tablespoon sugar; let stand 20 minutes, stirring occasionally. Stir in melted strawberry spread. Cover and chill.

  2. Combine 1/2 cup flour, 1 1/2 tablespoons sugar, baking powder, and salt in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Add milk, stirring just until dry ingredients are moistened.

  3. Sprinkle remaining 2 teaspoons flour over work surface. Turn dough out onto floured surface, and knead 4 to 5 times. Divide dough; roll to 1/2-inch thickness. Cut into 2 hearts with a 3 1/4-inch heart-shaped cookie cutter (or into rounds with a 3-inch biscuit cutter). Sprinkle with remaining 1 teaspoon sugar. Place on a baking sheet coated with cooking spray. Bake at 400° for 10 minutes or until lightly browned.

  4. Slice shortcakes in half horizontally; spoon strawberry mixture evenly over bottom halves. Place top halves of shortcakes on strawberry mixture. Top each with 1 tablespoon whipped topping. Garnish each with a fresh strawberry, if desired.

Cooking Light Light Cooking for Two