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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 175.9
  • Total Fat: 1.9 g
  • Cholesterol: 31.7 mg
  • Sodium: 583.8 mg
  • Total Carbs: 29.7 g
  • Dietary Fiber: 5.4 g
  • Protein: 10.6 g

View full nutritional breakdown of White Chocolate Strawberry Shortcake calories by ingredient
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White Chocolate Strawberry Shortcake



Introduction

If you like white chocolate, and you like strawberry shortcake you will love this. It's the most luscious, rich and creamy strawberry shortcake you'll ever make.

I took this to my book studies goody night and got rave reviews. One man said, Man, I never new eating diabetic, could taste so good!
If you like white chocolate, and you like strawberry shortcake you will love this. It's the most luscious, rich and creamy strawberry shortcake you'll ever make.

I took this to my book studies goody night and got rave reviews. One man said, Man, I never new eating diabetic, could taste so good!

Number of Servings: 6

Ingredients

    4 Walmart Sugar Free Dessert Shells
    3/4 cup plain fat-free yogurt
    1/3 cup Carnation Nonfat Dry Milk Powder
    1/2 cup Splenda Granular
    1 (8-ounce) package Philadephia fat-free cream cheese
    3/4 cup Cool Whip Free
    1 (4-serving) package JELL-O sugar-free instant white chocolate pudding mix
    1 quart fresh strawberries, hauled and sliced
    1/2 teaspoon unsweetened cocoa

Directions

Cut sponge cakes in half. Evenly arrange bottom halves in an 8-by-8-inch baking dish. Set aside. In a medium bowl, combine yogurt and dry milk powder. Gently stir in 1/4 cup Splenda and Cool Whip Free. Set aside. In a large bowl, stir cream cheese with a spoon until soft. Fold in 1/4 cup Splenda and 1 cup yogurt mixture. In a medium bowl, combine dry pudding mix and cold water. Mix well using a wire whisk. Add pudding mixture to cream cheese mixture. Mix gently to combine. Arrange half of the sliced strawberries on top of cake halves. Spread half of cream cheese mixture over top. Repeat layers, spread remaining yogurt mixture over top. Evenly sprinkle top with cocoa. Cover and refrigerate at least 2 hours. Cut into 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user DIVABETIC.






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