Dessert: Healthy Makeover: Strawberry Shortcakes

Sun-kissed berries star in the luscious dessert. And nothing's lost from our lean take on this classic: It has less sugar than a traditional version, so the fruit's sweetness stands out; fiber-rich oats make the cakes more flavorful; and you can dollop on

This recipe includes superfoods such as:

Lemon

Health benefits of Healthy Makeover: Strawberry Shortcakes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

3/4 c. old-fashioned oats
1 1/4 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
7 tbsp. sugar
1/2 tsp. sugar
2 tbsp. cold margarine or butter
3/4 c. low-fat buttermilk
2 large egg whites
2 lb. strawberries
1/4 tsp. freshly grated lemon peel
1 c. plain fat-free Greek yogurt
1/2 c. reduced-fat sour cream
1 tsp. vanilla extract

Instructions

Preheat oven to 425 degrees F. Line cookie sheet with parchment paper or foil.
In food processor with knife blade attached, pulse oats until coarsely ground. Add flour, baking powder, baking soda, salt, and 3 tablespoons sugar. Pulse until combined. Add margarine; pulse until mixture resembles cornmeal. Add buttermilk and 1 egg white; pulse just until dry ingredients are evenly moistened.
With 1/4-cup measuring cup, scoop mixture and drop onto prepared sheet, 2 inches apart.
In small bowl, lightly beat remaining egg white. Brush on top of mounds, then sprinkle with 1/2 teaspoon sugar.
Bake 16 minutes or until shortcakes are golden brown. Cool completely on sheet on wire rack. Can be kept, tightly wrapped, at room temperature up to overnight. (Refresh before serving in toaster oven or preheated conventional oven at 375 degrees F for 5 minutes.)
Meanwhile, in large bowl, combine strawberries, lemon peel, and 1 tablespoon sugar. Let stand. Can be refrigerated, covered, up to overnight.
In medium bowl, stir yogurt, sour cream, vanilla, and remaining 3 tablespoons sugar. Can be refrigerated, covered, up to overnight.
Split open shortcakes. Divide strawberries and filling among shortcakes.