Strawberry Shortcakes
- Yield: 6 servings (serving size: 1 cake and 1/3 cup sauce)
Ingredients
- 1 tablespoon calorie-free sweetener
- 1 tablespoon cornstarch
- 1 cup orange juice
- 1/4 teaspoon vanilla or almond extract
- 1 1/2 cups sliced fresh strawberries (about 1 pint)
- 6 spongecake dessert shells (5-ounce package)
Preparation
Combine sweetener and cornstarch in a small saucepan. Stir in orange juice. Bring to a boil; cook, stirring constantly, 1 minute or until mixture is thickened and bubbly. Remove from heat, and stir in extract. Cool completely.
Combine orange juice mixture and strawberries in a bowl; stir gently. Cover and chill 30 minutes.
To serve, spoon sauce over dessert shells.
Tip: This luscious sauce is also good spooned over no-sugar-added ice cream, angel food cake, or fat-free pound cake.
Nutritional Information
Calories per serving: | 113 |
---|---|
Calories from fat: | 0.0% |
Fat per serving: | 0.9g |
Saturated fat per serving: | 0.3g |
Monounsaturated fat per serving: | 0.0g |
Polyunsaturated fat per serving: | 0.0g |
Protein per serving: | 2g |
Carbohydrates per serving: | 24.3g |
Fiber per serving: | 0.2g |
Cholesterol per serving: | 33mg |
Iron per serving: | 0.0mg |
Sodium per serving: | 169mg |
Calcium per serving: | 0.0mg |
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