Monday, August 8, 2011

Raspberry-Lemonade Shortcakes

Today I was wondering how many people out there are struggling with DIABETES, you know, a lot. Its hard but thank God that some things are make it every day to deal with it.

Heres  a link to to de Florida Department of Health which have a program of prevention and control, also you can find there a lot of information about it.

To support them I found this recipe, a dessert that can be made and enjoyable for people with diabetes, hope you enjoy it .

Raspberry-Lemonade Shortcakes


              2 eggs

              1 cup  all-purpose flour

              1 teaspoon  baking powder

              1 teaspoon  finely shredded lemon peel

              3/4 cup  sugar or sugar substitute blend* equivalent to 3/4 cup sugar

              1/2 cup  fat-free milk

              2 tablespoons  60% to 70% tub-style vegetable oil spread

              1 recipe  Raspberry-Lemonade Sauce

                Small lemon wedges (optional)

                Fresh mint leaves (optional)


Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 9x9x2-inch baking pan. Line pan with waxed paper. Grease and flour waxed paper; set pan aside. In a small bowl, stir together flour, baking powder, and lemon peel; set aside.

Preheat oven to 350 degrees F. In a medium bowl, beat eggs with an electric mixer on high speed about 4 minutes or until thick. Gradually add sugar, beating on medium speed for 4 to 5 minutes or until light and fluffy. Add flour mixture; beat on low to medium speed just until combined.

In a small saucepan, heat and stir milk and vegetable oil spread until spread melts; add to batter, beating until combined. Pour batter into prepared pan.

Bake for 20 to 25 minutes or until a toothpick inserted near center comes out clean. Cool cake in pan on wire rack for 10 minutes. Invert cake onto wire rack lined with waxed paper; carefully peel off top waxed paper and cool completely.

Cut cake into 12 pieces. Split each cake piece in half horizontally. Place cake piece bottoms on individual dessert plates. Spoon half of the Raspberry-Lemonade Sauce over cake bottoms. Top with cake piece tops. Spoon remaining sauce onto cakes. If desired, garnish with lemon wedges and mint leaves.


Choose Splenda Sugar Blend for baking. Follow package directions to use product amount equivalent to 3/4 cup sugar. PER SERVING WITH SUGAR SUBSTITUTE: same as above, except 156 cal., 29 g carb. Exchanges: 1.5 other carb. Carb choices: 2.


We do not recommend sugar substitute for the sauce.


Place 3 cups fresh or frozen raspberries in a medium bowl. (Thaw frozen raspberries in the bowl, if using; do not drain.) Mash berries with a potato masher. In a small saucepan, combine 1/3 cup sugar,** 3/4 teaspoon cornstarch, and 1/2 teaspoon finely shredded lemon peel. Add mashed raspberries. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Remove from heat. Cool about 10 minutes. Stir in 4 cups fresh or frozen (thawed and drained) raspberries. Makes about 3-1/2 cups.

Leave us comments about your own experience.


Anonymous said...

Beautiful presentation! I love shortcake. This is almost like a big stack of pancakes! (only better)

Post a Comment