Looking for a sweet ending to a healthy meal? Try a slice of our strawberry shortcake. It’s big on flavor, but short on fat by 60%.
Cake:
original all-purpose baking mix >
Bisquick Heart Smart® mix
1/4 cup butter >
2 tablespoons canola oil or 1/4 cup unsweetened applesauce
milk >
fat-free (skim) milk
2 whole eggs >
1 whole egg plus 1 egg white
Topping:
1/2 cup sugar >
2 tablespoons sugar plus water plus lemon juice
1 1/2 cups whipping cream plus 1/4 cup powdered sugar >
1 container (8 oz) reduced-fat or fat-free whipped topping
Nutritional Highlights
330 (before)
230 (after)
15 g (before)
6 g (after)
8 g (before)
2 g (after)
30 min |
1 hr 30 min |
15 servings |
Cake
3 cups Bisquick Heart Smart® mix
1 cup sugar
2 tablespoons canola oil or 1/4 cup unsweetened applesauce
1 cup fat-free (skim) milk
2 teaspoons vanilla
1 whole egg
1 egg white
Topping
6 cups sliced fresh strawberries
2 tablespoons sugar
2 tablespoons water
1 teaspoon lemon juice
1 container (8 oz) frozen reduced-fat or fat-free whipped topping, thawed
1
Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl occasionally. Pour into pan.
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2
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
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3
In medium bowl, mix strawberries, 2 tablespoons sugar, the water and lemon juice. Cover; refrigerate 30 minutes to 1 hour.
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4
To serve, cut cake into squares; place on individual dessert plates. Top each serving with strawberries and whipped topping.
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Nutritional Information
1 serving:
Calories 230 (Calories from Fat 50); Total Fat 6g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 15mg; Sodium 230mg; Total Carbohydrate 41g (Dietary Fiber 1g, Sugars 24g); Protein 4g
% Daily Value
Vitamin A 0%; Vitamin C 35%; Calcium 15%; Iron 6%
Exchanges
1 Starch, 1 Other Carbohydrate, 1 Fat
Carbohydrate Choices
3
