As we strive to reduce our risk for heart disease — and our waistlines — we often forego some of our most beloved foods, like dessert. While this is a good strategy to follow most of the time, you don’t have to exclude desserts entirely from your life. In fact, rich, decadent desserts can fit into a heart-healthy eating plan, especially when you use a little culinary know-how and portion control.
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This recipe demonstrates how simple ingredient substitutions can result in mouthwatering masterpieces that will fool your biggest healthy-dessert skeptics. Although most of our desserts can’t be called low-fat, they certainly have less total fat, saturated fat and trans fat levels, which help promote a heart-healthy lifestyle and give a little oomph to your next mealtime or dinner party.
To cut the total fat and saturated fat in this dessert even further, try using regular — not light — Smart Balance trans-free tub spread in place of butter. You’ll drop the total fat to 6 grams per serving and saturated fat to 2 grams.
For the biscuits
1 ¼ cups all purpose flour
½ cup whole wheat flour
2 tablespoons Splenda Blend sugar substitute, plus extra for sprinkling on unbaked biscuits
1 tablespoon baking powder
¼ teaspoon salt
¼ cup (½ stick) chilled, unsalted butter, cut into half-inch cubes (or Smart Balance spread)
1 cup plus 2 tablespoons low fat plain yogurt
1 tablespoon grated orange peel
For the berries and cream
3 1-pint baskets strawberries, hulled and sliced
¼ cup Splenda Blend sugar substitute
2 tablespoons thinly sliced fresh mint
½ teaspoon grated orange peel
1 cup low-fat frozen whipped topping
Make the shortcakes
- Preheat oven to 375 degrees. Line baking sheet with parchment paper.
- Blend flours, 2 tablespoons sugar substitute, baking powder, and salt in food processor for five seconds. Add butter. Pulse or process until mixture resembles coarse meal.
- Add 1 cup low-fat yogurt and orange peel. Process just until moist clumps form. Avoid over-processing into a ball of dough.
- Dump dough clumps onto a work surface and form into a ball, gently knead five turns. Roll out dough on a floured surface to ¾” thick round. Using 2” diameter cutter, cut out three to four rounds. Gather scraps of dough and reroll as needed to make more 2” rounds. Arrange rounds on prepared sheet.
- Brush with remaining 2 tablespoons yogurt. Sprinkle tops lightly with sugar substitute.
- Bake biscuits until pale golden and tester inserted in center comes out clean, about 20 minutes. Cool 12-15 minutes.
Make the berries and cream
- Combine berries, ¼ cup sugar substitute, mint, and orange peel in medium bowl to blend. Let stand at least 30 minutes and up to 2 hours to macerate the berries, stirring occasionally.
- Cut biscuits horizontally in half. Place biscuit bottom in each bowl. Top each with berries, then whipped topping and biscuit top.
Nutritional information per serving
Total fat 8 g
Saturated fat 5 g
Trans fat 0 g
Cholesterol 5 mg
Sodium 330 mg
Carbohydrates 40 g
Dietary fiber 4 g
Protein 6 g