How To Make Healthier Strawberry Shortcake
Healthier Strawberry Shortcake: Nothing says warm weather like a strawberry shortcake for dessert. With fluffy biscuits sandwiching a mouthful of whipped cream and juicy, in-season strawberries, the classic sweet treat is almost impossible to pass up. The problem with the picnic favorite? It’s usually full of fattening ingredients, like butter, heavy cream, and more servings of sugar than we need.
But strawberry shortcake doesn’t have to be totally off-limits. Our recipe uses smart ingredient swaps in the batter and filling to transform this childhood indulgence into a healthy treat. To lighten up the biscuits, we used half whole-wheat flour and half all-purpose flour. We also added just four tablespoons of unsalted butter to the entire eight-serving mix.
To amp up the flavor but not the calorie count, we replaced whipped cream with whole-milk vanilla yogurt. The tangy filling is placed atop the still-warm biscuits once they’re baked. The just-sweet-enough yogurt is satisfying thanks to it healthy fats, and also offers a hit of protein that you don’t get from heavy cream.
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