Summer Fruit Shortcakes with Maple Cream

Summer Fruit Shortcakes with Maple Cream

Betty Crocker's Diabetes Cookbook shares a recipe! It's okay to indulge in a sweet treat of fresh fruits, yogurt-cream and a freshly baked shortcake.

Prep Time

25

Minutes

Total Time

1:40

Hr:Mins

Makes

8

servings

Shortcakes
3
cups summer fruit (such as sliced strawberries, diced peaches, raspberries or blueberries)
1
tablespoon maple-flavored syrup
1 3/4
cups Gold Medal® all-purpose flour
2
tablespoons granulated sugar
2
teaspoons baking powder
1/2
teaspoon salt
1/3
cup reduced-fat margarine
1/2
to 2/3 cup fat-free (skim) milk
Maple Cream
1/3
cup whipping cream
2
tablespoons powdered sugar
1
container (6 oz) Yoplait® Light Fat Free very vanilla yogurt or Yoplait® Original 99% Fat Free French vanilla yogurt
3/4
teaspoon maple flavor
  1. In large bowl, stir together fruit and maple syrup. Let stand about 1 hour until fruit becomes juicy.
  2. Heat oven to 450°F. Spray large cookie sheet with cooking spray. In medium bowl, stir together flour, granulated sugar, baking powder and salt. Cut in margarine, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk just until blended.
  3. Drop dough by 8 spoonfuls about 2 inches apart onto cookie sheet. Bake 11 to 13 minutes or until golden brown. Remove from cookie sheet to cooling rack.
  4. In small bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Gently fold in yogurt and maple flavor. (Refrigerate until ready to serve.)
  5. Split shortcakes horizontally in half while warm. Place about 1/4 cup fruit and 1 tablespoon Maple Cream on bottom half of each shortcake. Add shortcake tops. Top each with additional fruit and 1 tablespoon Maple Cream.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
For tender shortcakes, try not to overmix or overwork the dough.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 240
    • (Calories from Fat 70),
  • Total Fat 7g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 390mg;
  • Total Carbohydrate 38g
    • (Dietary Fiber 2g,
    • Sugars 13g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1/2 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.