Gluten Free/Sugar Free strawberry Shortcake
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Gluten Free/Sugar Free strawberry Shortcake calories by ingredient
Introduction
A yummy treat... not for everyday, but not terrible... perhaps all egg whites next time and an update. A yummy treat... not for everyday, but not terrible... perhaps all egg whites next time and an update.Number of Servings: 12
Ingredients
-
1/2 c. butter
1/2 c. Stevia in the Raw
1/2 c. Splenda
3 whole eggs
1 egg white
1 1/2 tsp. vanilla extract
1/2 c. cornstarch
1/2 c. potato starch
1 1/4 tsp. baking powder
Directions
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.