Strawberry Shortcake Recipe with a Twist
Everyone loves strawberry shortcake – but whose diet can afford all that fat-laden whipped cream? This version of the summer classic features a creamy, better-for-you filling that pairs perfectly with berries and biscuits – and doesn't give up anything in the flavor department, either.
First, find the very freshest strawberries you can. They're the star of this show, after all. Packed with vitamin C, they're one of summer's most popular berries – and for good reason.
Next, bake or buy your favorite biscuits; you'll need one 3" biscuit for each serving. My favorite recipe includes just two ingredients: check out these Never-Fail Biscuits.
Then, prepare the filling (which is enough for 4 biscuits). This filling, based on low-fat ricotta cheese, is remarkably creamy, rich-tasting, and flavorful. Plus it offers a healthy hit of calcium and vitamin D.
Stir together the following:
1 cup part-skim ricotta cheese
2 tablespoons sugar, or to taste
1/2 teaspoon vanilla extract
Chill the filling in the fridge until you're ready to use it.
Just before serving time, split each biscuit around its circumference, to make top and bottom halves.
Place a healthy dollop of filling on the bottom half of each biscuit.
Top with freshly sliced strawberries; no need to sugar the berries.
Crown with the remaining biscuit half. Garnish with a small spritz of reduced-fat whipped cream or dairy topping, if desired.
Yield: 4 servings.
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Breast cancer survivor and award-winning author PJ Hamel_, a long-time contributor to the HealthCentral community, counsels women with breast cancer through the volunteer program at her local hospital. She founded and manages a large and active online survivor support network. _