Dietetic Strawberry Shortcake

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 9
• 2 cups whole wheat pastry flour
• 1/4 cup granular fructose (or sugar substitute)
• 1 tablespoon featherweight baking powder (or 2 tbsp ener-g baking powder)
• 1/3 cup unsalted butter, diced or 1/3 cup extra virgin olive oil
• 1/2 cup fat-free half-and-half
• 1 egg
• 1 teaspoon real vanilla
• 8 cups fresh strawberries, sliced (or chopped)
• 4 tablespoons fructose

Recipe

• 1 preheat oven to 400 degrees.
• 2 spoon the whole wheat pastry flour into a two cup measurer, so it doesn't pack down, level the top, then put into a medium size mixing bowl. (you could use regular whole wheat flour, but sift it before spooning into the measurer.).
• 3 add baking powder and fructose or sugar substitute and stir together.
• 4 add butter or olive oil to flour mixture and blend with pastry blender until crumbly.
• 5 in a 2 cup measurer with a pour spout, measure 1/2 cup fat free half and half (or liquid coffee creamer), then add vanilla and egg and whisk togther.
• 6 pour liquid into flour and butter mixture and stir until just mixed. (sometimes it's easier to do the last bit of mixing with your hand.).
• 7 spray a baking pan with pan spray.
• 8 pat dough into a rectangular shape in pan, approximately 1 inch thick. (it doesn't fill a 9 by 9 square pan -- 6 by 9 would be perfect.).
• 9 bake at 400 degrees for about 15 minutes, until lightly browned.
• 10 cool for 10-15 minutes, then cut into 9 equal squares.
• 11 the berries are best if chilled before serving. add the fructose and stir, and serve on split squares of shortcake.
• 12 they can be topped with your choice of creamy toppings, if desired. (artificial whipped cream, real whipped cream, dietetic ice cream, soy ice cream, etc.).