Best Fat Free Strawberry Shortcake Recipes
FAT FREE STRAWBERRY SHORTCAKE
This is a delicious guiltless recipe for strawberry shortcake. Please try it! It's quick, it's easy, it's fat free. How can you go wrong? The nutritional information posted for this recipe is incorrect. It is fat free.
Provided by michellepsyche
Categories Dessert
Time 10m
Yield 1 9x13 inch pan, 12 serving(s)
Number Of Ingredients 6
Steps:
- In a mixing bowl, combine whipped topping, sour cream, and optional splenda. In another bowl, combine the strawberries and strawberry topping.
- Layer the broken up pieces of angel food cake in the bottom of the pan. Spread strawberry mixture on top, and then the whipped topping mixture. Enjoy!
Nutrition Facts : Calories 181.3, Fat 1.4, SaturatedFat 0.7, Cholesterol 4.7, Sodium 281.5, Carbohydrate 38.9, Fiber 0.7, Sugar 20.6, Protein 4.6
LOW-FAT, HIGH-TASTE STRAWBERRY SHORTCAKE
This is a delicious fat-free, low-calorie dessert. I have ate this all my life and just adapted it to be fat-free with the cake and whipped topping.....Fat-free, but not taste-free;)
Provided by toodlebug24
Categories Strawberry
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Cut cake in half, horizontally.
- Place top half back into container it came in.
- Spread half of the glaze onto it.
- Cut up and spread 1/2 of the strawberries on the glaze.
- Then spread 1/2 of the whipped topping on this.
- Repeat by placing other 1/2 of cake on this and spread glaze, rest of strawberries and whipped topping to this.
SIMPLY SENSATIONAL LOW FAT STRAWBERRY SHORTCAKE
I wanted to make my father a nice dessert for Father's Day this year. My father loves home made cakes and fresh fruit, my girlfriend LOVES strawberries, and my mom, (whose lost over 75 pounds!) can't have high calorie/fat desserts. This was my attempt to make something to that everyone could enjoy! I adapted this from Kraft Food and Family magazine to make it a bit more figure friendly.
Provided by Kozmic Blues
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- Mix 1/2 cup of the skim milk, sour cream and 3 tbsp sugar in a large bowl.
- Stir in the dry biscuit mix until well blended.
- Spread evenly into a greased 9-inch round cake pan.
- Bake 12-15 minutes or until top is golden.
- Remove from pan and cool completely on wire rack.
- Mix strawberry slices and 1/3 cup Splenda in a bowl and set aside.
- Combine the dry pudding mix and remaining 1/2 cup skim milk adn mix well.
- Gently stir in half of the whipped topping until well blended.
- When cake has cooled, carefully slice in half horizontally to make 2 layers.
- Place bottom of cake on a serving plate, and top evenly with half of the strawberry mixture.
- Spread top of strawberries with the pudding mixture and top with the top cake layer.
- Spread remaining whipped topping on top of cake and top with remaining strawberries.
- Serve immediately!
- Please store cake leftovers in refrigerator.
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