Ingredientes para Simply Sensational Low Fat Strawberry Shortcake
- 1 cup skim milk
- Low Fat Sour Cream
- 3 tablespoons granulated sugar
- Jiffy Baking Mix
- Fat Free Sugar Free Instant Cheesecake Pudding Mix
- Light Whipped Topping
- Strawberries
- Splenda Granular
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Cómo preparar Simply Sensational Low Fat Strawberry Shortcake
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk together 1/2 cup skim milk, 1/2 cup sour cream, and 3 tablespoons granulated sugar until smooth.
- Add 1 box (10.75 oz) of complete low-fat biscuit mix and stir until just combined. Do not overmix.
- Grease a 9-inch round cake pan. Pour batter into the prepared pan and spread evenly.
- Bake for 12-15 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove from oven and let cool completely on a wire rack.
- While the cake is cooling, hull and slice approximately 2 cups of fresh strawberries. In a medium bowl, gently toss the strawberries with 1/3 cup Splenda or your preferred sugar substitute.
- In a separate bowl, whisk together 1 (3.4 oz) package instant low-fat vanilla pudding mix and the remaining 1/2 cup skim milk until smooth and creamy.
- Gently fold in half of a 1 (8 oz) container of whipped topping until just combined.
- Once the cake is completely cool, carefully slice it horizontally in half to create two layers.
- Place the bottom cake layer on a serving plate. Spread half of the strawberry mixture evenly over the bottom layer.
- Spread the pudding mixture evenly over the strawberries.
- Top with the second cake layer. Spread the remaining whipped topping over the top of the cake.
- Decorate with the remaining strawberries and serve immediately. Refrigerate leftovers.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
59g
Fat
21g
Carbs
6g
