As you all know, my family LOVES to eat. And we LOVE desserts. So you may not be surprised to learn that my mom and I try to watch what we eat as much as we can. On the one hand - it's hard to eat well when you love to cook. But on the other hand it should in theory be easy to eat well when you love to cook. For instance, I know that when a sauté recipe calls for butter, I can use "heart healthy" olive oil instead. When a baked goods recipe calls for buttermilk, I can use low-fat. Heck, I can even use half Splenda/half sugar. I can do anything really to try to "healthify" a food!
So my strawberry shortcake isn't exactly fat-free. But it's certainly low-fat. And any fat only comes from the biscuits.
Those little "bits" you see - butter! --- The thicker you make them, the bigger they are!These biscuits are so easy. I've been making them for years and years. They can whip up in about 10 minutes and bake in about the same. So an entire batch of biscuits can be mixed and baked in about the same time it takes to watch Giada's low-cut top do an episode of Everyday Italian!
Cut up some strawberries and sprinkle them with a bit of sugar. Then let them sit for a few minutes to make (essentially) strawberry syrup!
less heavy than sweetened whipping cream. It's fat free! Of course I wouldn't make this as a fancy, impressive dessert. But would I throw it together after a last minute dinner on a "school night"?
You bet, I would...
2 cups flour
4 t baking powder
2 t sugar
1/2 t cream of tartar
1/2 t salt
1/2 cup butter room temp.
2/3 cup milk
Mix dry ingredients. Cut in the butter. Stir in milk. Knead 10-12 strokes on floured surface. Roll out to about 1/2" thick. Use round cutters or the bottom of a cup to cut out biscuits - any size you want! Bake 425° for 10-12 minutes.