Strawberry-Rhubarb Crescent Shortcakes - PCOS-Friendly Recipe

Strawberry-Rhubarb Crescent Shortcakes
Servings: 6
Dessert

This Strawberry-Rhubarb Crescent Shortcakes is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat
Sugar-and-spiced crescent rolls make quick stand-ins for ruby-red-topped shortcake.

Ingredients

  • 2 cups chopped fresh or frozen (thawed) rhubarb
  • 1 cup sugar
  • 1/4 cup orange juice
  • 2 cups sliced fresh or frozen (thawed) strawberries

Instructions

  1. In 2-quart saucepan, cook rhubarb, 1 cup sugar and orange juice over medium heat 15 to 17 minutes, stirring occasionally, until rhubarb is very tender and mixture is thick and syrupy. Cool to room temperature, about 25 minutes. Fold in strawberries.
  2. Heat oven to 375 °F. Grease cookie sheet. In small bowl, mix 1 tablespoon sugar and the orange peel.
  3. If using crescent rolls: Unroll dough; press perforations to seal. If using dough sheet: Unroll dough.
  4. Sprinkle dough with sugar-orange peel mixture. Starting at short side of rectangle, roll up dough; seal edges. Cut roll crosswise into 6 slices; place cut side down on cookie sheet. Sprinkle evenly with 1 teaspoon sugar.
  5. Bake 13 to 17 minutes or until golden brown. Cool 10 minutes.
  6. To serve, place shortcakes in individual dessert bowls. Spoon topping over shortcakes. Garnish with whipped cream. Store in refrigerator.

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Frequently Asked Questions

Yes, this Strawberry-Rhubarb Crescent Shortcakes recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Yes, this recipe works well as a PCOS-friendly Dessert. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

This recipe can be part of a structured PCOS meal plan. It makes 6 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

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