Butter-flavored vegetable cooking spray
1 10-ounce package frozen sliced strawberries
1 3-ounce package strawberry-flavored gelatin
1 cup 1% lowfat cottage cheese
1/2 cup nonfat sour cream
2 tablespoons confectioners’ sugar (optional)
2 teaspoons lemon juice
1 or more drops red food coloring (optional)
2 kiwifruits (optional)
Lightly coat a 7-inch spring form pan or deep 8-inch pie pan with cooking spray. Thaw and thoroughly drain the strawberries, saving liquid. Add water, if necessary, to make 1 cup of liquid. Heat strawberry liquid to almost boiling. Add gelatin and stir until dissolved. Cool some. Beat cottage cheese until smooth. When gelatin is cool, but not firm, combine it in a large bowl with cottage cheese, sour cream, sugar, and lemon juice. Beat until it is smooth and beginning to be fluffy. Fold drained strawberries and food coloring into gelatin mixture by cutting a spoon through strawberries and gelatin and turning gelatin over strawberries. Continue doing this until the strawberries are well distributed and color is even. Don’t mix too much. Pour into pan, cover, and chill 10 to 12 hours. To serve, cut cake into 2-inch wedges; garnish with sliced kiwi.
Makes 12 servings. One serving: 1 wedge
*One serving contains: 62 calories; -1 mg cholesterol; 94 mg sodium; 12 g carbohydrates; 3 g protein; -1 g fat or 4% of total calories.
Note: To reduce calories, use sugar-free strawberry gelatin.
3 cups clean, sliced strawberries
1/3 cup sugar
2 cups all-purpose flour
4 teaspoons baking powder
1/8 teaspoon salt
4 teaspoons sugar
1/4 cup corn-oil margarine
1/2 cup cold skim milk
1/4 cup ice water
Butter-flavor vegetable cooking spray
1 tablespoon sugar
1/2 pint heavy whipping cream
2 tablespoons confectioners’ sugar
Sprinkle strawberries with 1/3 cup sugar and toss lightly. Cover and refigerate until needed. Combine the flour, baking powder, salt, and 4 teaspoons sugar in a large bowl and stir until evenly mixed. Add maragine and cut it into the flour mixture with a pastry blender or fork. Or, you can use two knives, cutting on opposite directions. Continue doing this until the mixture looks like coarse meal. In a small bowl, combine milk and water and mix. Add milk mixture all at once to the flour mixture. Stir vigorously until dry ingredients are moistened and the mixture thickens. Generously coat a baking sheet with cooking spray. Drop dough by tablespoons onto sheet. Lightly flour hands and pat dough into 12 shortcakes of uniform size and thickness. Sprinkle a little sugar on top of each shortcake, using about 1/4 teaspoon on each. Bake at 425’F. for 10 to 12 minutes. Serve shortcake warm or cool. When ready to serve, beat cream until almost thick. Add confectioners’ sugar and continue beating until stiff. Place shortcake on serving dish. With a fork, split each shortcake and lift the top half, as you would a biscuit. Cover bottom half with sliced strawberries and replace top. Add more strawberries and whipped cream.
Makes 12 servings. One serving: 1 shortcake.
*One serving contains: 229 calories; 27 mg cholesterol; 192 mg sodium; 29 g carbohydrates; 3 g protein; 11 g fat or 44% of total calories.
Note: To make one large shortcake, press dough evenly into a 9-inch round or 8-inch square cake pan lightly coated with cooking spray. Bake at 425’F. for 20 to 25 minutes or until lightly browned. Cool on a metal rack 5 minutes and then remove from pan. Split carefully and fill same as individual shortcakes.
Strawberry Shortcake (Reduced Calories, Cholesterol, And Fat.) Follow recipe for strawberry shortcake but use 2 cups of lowfat vanilla yogurt in place of 1/2 pint whipping cream. Stir confectioners’ sugar into yogurt. This will reduce calories to 185; cholesterol to 3 g; and fat to 5 g or 22% of total calories.
Find these recipes and more in the Auburn Cookbook.
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