A slimmed-down version of classic hot-milk sponge cake makes this raspberry variation of a summertime favorite low in calories and fat yet oh, so luscious.

Source: Better Homes and Gardens
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Raspberry-Lemonade Shortcakes

Ingredients

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Directions

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  • Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 9x9x2-inch baking pan. Line pan with waxed paper. Grease and flour waxed paper; set pan aside. In a small bowl stir together flour, baking powder, and lemon peel; set aside.

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  • Preheat oven to 350°F. In a medium bowl beat eggs with an electric mixer on high speed about 4 minutes or until thick. Gradually add sugar, beating on medium speed for 4 to 5 minutes or until light and fluffy. Add flour mixture; beat on low to medium speed just until combined.

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  • In a small saucepan heat and stir milk and vegetable oil spread until spread melts; add to batter, beating until combined. Pour batter into prepared pan.

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  • Bake for 20 to 25 minutes or until a toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Invert cake onto a wire rack lined with waxed paper; carefully peel off top waxed paper and cool completely.

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  • Cut cake into 12 pieces. Split each cake piece in half horizontally. Place cake piece bottoms on individual dessert plates. Spoon half of the Raspberry-Lemonade Sauce over cake bottoms. Top with cake piece tops. Spoon remaining sauce onto cakes. If desired, garnish with lemon wedges and mint leaves.

*Sugar Substitutes:

Choose Splenda Sugar Blend. Follow package directions to use product amount equivalent to 3/4 cup sugar. Per serving with sugar substitute: Same as original, except 156 cal., 29 g carb. Exchanges: 1.5 carb. Carb choices: 2.

Nutrition Facts (Raspberry-Lemonade Shortcakes)

175 calories; 3 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 35 mg cholesterol; 49 mg sodium. 35 g carbohydrates; 5 g fiber; 3 g protein;

Raspberry Lemonade Sauce

Ingredients

Ingredient Checklist

Directions

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  • Place the 3 cups fresh or frozen raspberries in a medium bowl. (Thaw frozen raspberries in the bowl, if using; do not drain.) Mash berries with a potato masher. In a small saucepan combine sugar,** cornstarch, and lemon peel. Add mashed raspberries. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Remove from heat. Cool about 10 minutes. Stir in the 4 cups fresh or frozen (thawed and drained) raspberries. Makes about 3-1/2 cups.

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We do not recommend a sugar substitute for the sauce.

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