Gluten Free/Sugar Free strawberry Shortcake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/2 c. butter1/2 c. Stevia in the Raw1/2 c. Splenda3 whole eggs1 egg white1 1/2 tsp. vanilla extract1/2 c. cornstarch1/2 c. potato starch1 1/4 tsp. baking powder
1. Preheat oven 375`F. Grease a 12 muffin pan.
2. In large bowl cream butter, splenda and stevia, using an electric mixer.
3. Add the eggs and vanilla. Beat until slightly thickened.
4. Slowly add the cornstarch, potato starch and baking powder.
5. Mix until well blended.
6. Fill the greased tins 1/2 full.
7. Bake for 15 minutes. (Test with a toothpick, after 15 minutes should come out clean.)
8. Remove from the pan while still warm.
9. Serve topped with strawberries and whipped cream.
Serving Size: Makes 12 shortcakes
Number of Servings: 12
Recipe submitted by SparkPeople user TBAXTERLMT.
2. In large bowl cream butter, splenda and stevia, using an electric mixer.
3. Add the eggs and vanilla. Beat until slightly thickened.
4. Slowly add the cornstarch, potato starch and baking powder.
5. Mix until well blended.
6. Fill the greased tins 1/2 full.
7. Bake for 15 minutes. (Test with a toothpick, after 15 minutes should come out clean.)
8. Remove from the pan while still warm.
9. Serve topped with strawberries and whipped cream.
Serving Size: Makes 12 shortcakes
Number of Servings: 12
Recipe submitted by SparkPeople user TBAXTERLMT.
Nutritional Info Amount Per Serving
- Calories: 138.5
- Total Fat: 8.9 g
- Cholesterol: 66.7 mg
- Sodium: 128.1 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 0.0 g
- Protein: 2.0 g
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