Good Morning New Orleans / Get the Skinny

Good-for-you Strawberry Shortcake!

Strawberry season is in full swing, so if you’re headed to the Ponchatoula Strawberry Festival this weekend, or you just can’t pass up those gorgeous Louisiana strawberries in stores, here’s a recipe for Strawberry Shortcake that you’ll love, and it’s actually nutritious, too!

Swerve Strawberry Shortcake
Served with Strawberry Coulis and Truwhip

Recipe by Alyssa Luning

Serving size: Cake 2×2 inch piece, 1 oz coulis, 2 Tbsp Truwhip

Nutrition facts per serving:  100 calories, 6 grams fat, 2.5 grams saturated fat, 21 grams carbohydrates, 2 grams fiber, 4 grams sugar, 4 grams protein.

(Shortcake only: 60 calories, 15 grams carbohydrates, 1 gram sugar)

Almond sponge cake

Yield: 20 servings (2×2 inch squares)               

                                               

Ingredients:

1 cup almond, meal

¼ cup coconut flour

1 cup Swerve Sweetener Confectioners Style

3 eggs

3 egg whites

1 tbsp baking powder

1/8 tsp baking soda

1 tsp vanilla extract

¼ cup 0% Plain Greek Yogurt

¾ cup egg whites, room temp

Pinch of cream of tartar

2 tbsp granulated Swerve Sweetener

Method of Preparation:

1. Gather all the ingredients and equipment.

2. Preheat oven to 375 F

3.  Grease a 9×12 inch casserole dish with pan spray and line bottom with parchment paper

4. Mix together the almond meal, coconut flour, baking powder and confectioners-style Swerve sweetener in a bowl.

5. In a separate bowl, whisk the 3 whole eggs and 3 egg whites.

6. Add the Greek yogurt to the egg mixture and combine. Add the dry ingredients into the wet.

7. In the bowl of a stationary mixer fitted with a whip, or with a hand mixer, whip the egg whites until foamy. Add the cream of tartar and continue whipping to a medium peak while adding the granulated Swerve Sweetener gradually.

8. Fold the whipped egg whites into the mixture in three stages.
9. Evenly pour batter and bake for 20 minutes and check cake for doneness until a toothpick comes out clean.
10. Allow to cool in pan and then remove onto cutting board or serving plate.
11. Cut the cake to the desired shape and sizes.
12. Layer with Truwhip whipped topping or 0% plain Greek yogurt and freshly sliced local strawberries.

Strawberry Coulis
Yield: ~1 cup

Ingredients                                                                          

6.5 ounces strawberries, fresh         

¼ granulated Swerve Sweetener

¾ cup water

1 pinch arrow root

Method of Preparation:

1. Gather all the ingredients and equipment.

2. Scale ingredients.

3. Place the strawberries, Swerve sweetener, and water in a bowl and macerate for at least one hour.

4. Purée the ingredients and strain with metal filter or cheesecloth.

5. In a heavy-bottomed pot, boil the remaining purée.

6. Reduce the purée by 25%

7. Place the arrowroot in a cup; slowly add 1/4 of strained purée. Stir well.  Add the arrowroot slurry.

8. Continue boiling until thick.

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