Reduced-Fat Strawberry Shortcakes

From Cook's Country | April​/May 2010

Why this recipe works:

Reducing the butter in our Reduced-Fat Strawberry Shortcakes recipe left the cake dry. A little skim milk supplied moisture and added just a few calories per shortcake. In traditional shortcake, when the bits of butter melt, steam escapes and puffs the shortcake up and out. We replicated this… read more

Reducing the butter in our Reduced-Fat Strawberry Shortcakes recipe left the cake dry. A little skim milk supplied moisture and added just a few calories per shortcake. In traditional shortcake, when the bits of butter melt, steam escapes and puffs the shortcake up and out. We replicated this effect by melting the butter we did use and allowing it to cool before whisking it in with the milk and yogurt. The melted butter clumped into droplets, which in the oven acted like the butter particles in the original recipe.

Real whipped cream accounted for about 200 calories per saving. Replacing some of the heavy cream with Greek yogurt reduced the calories without sacrificing a luscious, airy texture. Traditional recipes have 680 calories, 37 grams of fat, and 23 grams of saturated fat per serving. Our changes brought the numbers down to 420 calories, 16 grams of fat, and 10 grams of saturated fat.

less

Serves 6

Let the berries and accumulated juices soak into the shortcakes for a short time.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection