Summer Shortcakes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Thanks to whole wheat flour and rolled oats, this old-time classic is now diet-friendlier (and still delicious). Also boosting the health factor: swapping whipped cream for a yummy, just-as-satisfying combo of cream cheese and yogurt.
Ingredients
- 1/2 c. old fashioned oats
- 1 c. all-purpose flour
- 1/2 c. whole wheat flour
- 1/4 c. packed light brwon sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 3/4 c. low-fat buttermilk
- 3 tbsp. canola oil
- 1 large egg
Instructions
- Prepare Shortcakes: Preheat oven to 425 °F. Spray large cookie sheet with nonstick cooking spray. Place oats in blender and blend until finely ground.
- In large bowl, with wire whisk, combine ground oats, all-purpose flour, whole wheat flour, brown sugar, baking powder, salt, and baking soda until blended. Break up lumps of brown sugar with fingers if necessary.
- In small bowl, with wire whisk, mix buttermilk, oil, and egg until well blended. Add buttermilk mixture to oat mixture and stir just until blended.
- Spoon dough by 1/4 cups onto prepared cookie sheet, 3 inches apart, making 8 mounds. Bake 12 to 14 minutes, or until firm when pressed. Transfer Shortcakes to wire racks to cool.
- Meanwhile, prepare Berries: In medium bowl, combine berries, granulated sugar, and lime juice. Makes 6 cups. Set Berries aside.
- Prepare Filling: In another medium bowl, with mixer at medium speed, combine cream cheese, confectioners' sugar, and 1/2 cup yogurt. With rubber spatula, gently fold in lime peel and remaining yogurt.
- To serve, split Shortcakes in half. Place bottom half of a Shortcake on each of 8 dessert plates. Top with Filling and Berries; replace Shortcake tops.
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