Low Sugar Tropical Shortcake
Try this Low Sugar Tropical Shortcake recipe, or contribute your own.
Try this Low Sugar Tropical Shortcake recipe, or contribute your own.
- 2 cups all-purpose flour
- 1 teaspoon vanilla
- 1 1/2 cups milk
- 2 egg yolks
- 1 tablespoon baking powder
- 1/2 easpoon salt
- 1/4 easpoon baking soda
- 1/4 up shortening
- 1 cup yogurt (i used dannon light & fit vanilla)
- 2-8 ounce cans pineapple chunks (i cut mine into smaller chunks)
- 1 lb. fresh strawberries quartered
- 1/2 cup marscapone cheese
- 11/2 cups heavy whipping cream divided
- 1- 1 ounce box sugar-free vanilla pudding
- Carbohydrate 26.8559294266182 g
- Cholesterol 136.956000003043 mg
- Fat 27.086789712298 g
- Fiber 1.58218475278101 g
- Protein 6.63904889203037 g
- Saturated Fat 16.3768598861666 g
- Serving Size 1 1 -12 serving (201g)
- Sodium 384.828392786729 mg
- Sugar 25.2737446738372 g
- Trans Fat 1.56159673640697 g
- Calories 374 calories
Step-by-step
- Preheat oven to 400°
- In a medium mixing bowl, combine the flour, baking powder, baking soda, and salt
- Cut in the shortening using two forks
- In a small mixing bowl, beat together the yogurt, egg yolks, and vanilla
- Pour the yogurt mixture into the flour mixture. Using a fork, mix just until the yogurt mixture is combined. Some flour may not be mixed in, but that is okay.
- Place the ball of dough onto a well floured surface. Scrape the remaining flour on top of the ball.
- Knead 12 times or until the dough holds together and the extra flour is mixed in.
- Roll into a 10.5 inch circle. Then transfer to a greased baking sheet.
- Bake at 400° for 13-15 minutes or until golden brown.
- Remove to a wire rack and cool completely, about 1 hour.
- Meanwhile, drain the pineapple and reserve the juice. Quarter the strawberries
- In a medium mixing bowl, beat the marscapone cheese and ½ cup whipping cream using an electric beater until stiff peaks form.
- With a wire whisk, combine the pudding and milk in a medium mixing bowl. Whisk for 2 minutes.
- Whisk the marscapone cheese mixture into the pudding mixture until completely combined, about 30 seconds.
- Cover and place the pudding into the fridge for at least 5 minutes
- Using a clean and dry medium mixing bowl and electric beater (the beaters should be clean and dry as well!), beat together the remaining 1 ½ cups of heavy cream until stiff peaks form.
- Fold the remaining whipped cream into the pudding mixture.
- Once the shortcake is cool, cut in half. Place the bottom half on a large plate or serving platter.
- Pour the pineapple juice over the bottom layer so it can soak in.
- Spread ½-⅔ of the pudding mixture over the bottom layer. Top with half of the fruit.
- Cover with the top half of the shortcake.
- Spread the remaining pudding over the shortcake.
- Top with the remaining fruit.
- Cover and store in the fridge.
My Low-Sugar Tropical Delight: A Summer Shortcake Adventure
As a busy working mom, finding time for elaborate baking projects often feels like a luxury. But the craving for something sweet and refreshing, especially during these long summer days, is undeniable. That's where this Low-Sugar Tropical Shortcake comes in. It's a recipe that balances indulgence with health-consciousness, perfect for a quick dessert after a long day or a delightful treat for a weekend brunch. The best part? It's surprisingly easy to make!
The initial thought of making a shortcake from scratch might seem daunting, but trust me, the process is far simpler than you imagine. The recipe cleverly uses yogurt instead of excessive butter and sugar, resulting in a lighter, healthier shortcake without compromising the delicious crumbly texture. The sweet tropical flavors of pineapple and strawberries create a vibrant taste profile that's both satisfying and refreshing.
I love the flexibility of this recipe. Feel free to adjust the fruit to your preference. Mangoes, peaches, or even a mix of berries would be equally delicious. The creamy, light pudding filling is a revelation. It's the perfect complement to the slightly tangy shortcake and the juicy sweetness of the fruit. I usually whip up a double batch, as it never lasts long!
Beyond the taste and ease of preparation, this shortcake represents a balance in my life. It’s a sweet treat that I can enjoy without feeling guilty about excessive sugar intake. It’s a small act of self-care that fits seamlessly into my busy schedule. It's a reminder that even amidst the chaos of daily life, there's always room for a moment of deliciousness and a touch of tropical escape.
This recipe has become a staple in my family. My kids love it, and it's a crowd-pleaser for any gathering. The vibrant colors and tropical flavors make it a perfect dessert for summer parties or barbecues. It's simple enough for a weeknight treat yet elegant enough for a special occasion.
The process of creating this dessert has become as much a part of the enjoyment as the eating. It's a short escape from my routine, a chance to be creative in the kitchen, and a moment to connect with the simple pleasures of baking. The aromas that fill my kitchen as the shortcake bakes are truly magical, transporting me to a sun-drenched island paradise. The end result, a beautiful and delicious cake, is a small reward for the effort. A testament to the sweet moments we find in the simplest of things.
I encourage you to try this recipe. It's more than just a dessert; it's a small piece of happiness baked into every bite. A reminder that even the simplest recipes can hold extraordinary flavor and create delightful memories.
So, gather your ingredients, put on some music, and prepare to be delighted. This Low-Sugar Tropical Shortcake is more than a recipe; it’s an invitation to create a little slice of paradise in your kitchen.
