Sugar Free Strawberry Shortcake Dessert Food

SUGAR-FREE STRAWBERRY "SHORTCAKE" DESSERT

Sugar-Free Strawberry

This is sooooo easy and light - and YUMMY!! For the 4th, I added the layers of blueberries and blue Jello, but I usually just use strawberries. When I got this recipe, it called for regular cakes and Jello, but because there are some diabetics in my family, I tried using the sugar-free angel food cakes (Walmart) and Jello - no one can tell the difference. Everyone loves it and because it is so easy to do, it is one of my all-time favorites! The recipe as follows is for a 9 X 13 pan.

Provided by Eileen G.

Categories Gelatin

Time 1h5m

Yield 18-24 serving(s)

Number Of Ingredients 4

Ingredients

2 sugar-free angel food cake, tear into bitesize pieces (I always use the ones from the store bakery)
1 (5/8 ounce) box sugar-free strawberry gelatin
1 quart strawberry, sliced
1 (12 ounce) container Cool Whip, lite

Steps:

Make your Jello, according to the "quick set" directions. Place in refrigerator. Clean and slice the strawberries and add to the Jello.
Put back in the fridge, but do not let set completely. You want it to
be soft enough to spoon over the cake.
In a 9 X 13 pan, put a layer of the cake pieces - enough to cover the pan.
Spoon half of the strawberries and jello over the cake pieces.
Spread a layer of the Coolwhip over the strawberries and Jello.
Put another layer of the cake, Jello and strawberries and Coolwhip.
Refrigerate until ready to serve. Will be set in 45 minutes or so.

Nutrition Facts : Calories 243, Fat 5.1, SaturatedFat 4.2, Sodium 350.3, Carbohydrate 46.6, Fiber 0.8, Sugar 26.1, Protein 4.7

DIABETIC STRAWBERRY SHORTCAKE

Diabetic Strawberry Shortcake image

Make and share this Diabetic Strawberry Shortcake recipe from Food.com.

Provided by Charlotte J

Categories Dessert

Time 19m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

6 cups sliced strawberries
1/2 cup Splenda granular or 1/2 cup other sugar substitute
1 cup low-fat biscuit mix
2 tablespoons low-fat biscuit mix
1/4 cup Splenda granular or 1/4 cup other sugar substitute
1/3 cup nonfat milk
2 tablespoons nonfat sour cream
fat-free whipped topping

Steps:

Preheat oven to 425 degrees.
Mash two cups of strawberries and add 1/2 SPLENDA Granular or other sugar substitute.
Mix in remaining strawberries.
Cover and refrigerate.
Blend baking mix and 1/4 cup SPLENDA Granular or other sugar substitute in a bowl.
Add milk and sour cream.
Mix until soft dough forms.
Drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes.
Bake 7 to 9 minutes until golden brown.
Let stand 10 minutes.
Cut in half and layer strawberry sauce and whipped topping in middle.

GLUTEN FREE/SUGAR FREE STRAWBERRY SHORTCAKE

Gluten Free/Sugar Free Strawberry Shortcake image

I modified recipe 174106 because I didn't want all the sugar I have a lot of family members with sugar issues.

Provided by mtaad

Categories Dessert

Time 21m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup butter
1/2 cup Splenda sugar substitute
1/2 cup stevia, in the raw
3 eggs
1 egg white
1 1/2 teaspoons vanilla
1/2 cup cornstarch
1/2 cup potato starch
1 1/4 teaspoons baking powder

Steps:

Preheat oven to 375`F. Grease a 12 muffin pan.
In a large bowl cream butter and splenda and stevia using mixer.
Add the eggs, egg white and vanilla. Beat until slightly thickened.
Add baking powder, cornstarch and baking powder slowly while mixing.
Mix until well blended.
Fill the bake for 15 minutes. (Test with a toothpick).
Remove from the pan while still warm.
Serve topped with strawberries and whipped cream.

Nutrition Facts : Calories 141.1, Fat 8.9, SaturatedFat 5.3, Cholesterol 66.8, Sodium 131.9, Carbohydrate 12.9, Fiber 0.4, Sugar 2.3, Protein 2.4

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