Eating desserts can be a challenge when you are losing weight on Weight Watchers. But it doesn’t have to be! These strawberry lemon shortcakes are perfect and tastes wonderful. And the best part? They are only 5 SmartPoints per serving.
My sweet tooth is serious and can be such a struggle on Weight Watchers. Sometimes after dinner (or lunch), all I want is something sweet – mostly chocolate – to curb that craving. And when I am not craving chocolate or just don’t have any of my chocolate chips to pop in my mouth, I turn to these shortcakes. Why? Because they taste wonderful and are easy to make. Plus, who wouldn’t want a sweet treat for only 5 SmartPoints on Weight Watchers? That is totally doable, in my opinion!
When I am getting stressed (which I have been during the construction), I love sweets. And sweets aren’t good when you are trying – and struggling – to lose weight. But I found something that isn’t terrible for me, and totally curbs that sweet tooth. Hello, lover. These strawberry lemon shortcakes are a perfect dessert for your Easter brunch. A little sweet, and a tad bit tart. A perfect combo in my book!
How to make these strawberry lemon shortcakes:
Preheat oven to 400 degrees.
To Prepare the Shortcakes:
In a large bowl, mix together the flour, oats, baking powder, baking soda, and salt. In a small bowl (I used a ramekin), melt the 2 Tablespoons butter and pour the melted butter in with the flour mixture.
In another bowl, beat the egg. Stir in the milk, honey, yogurt, and lemon zest. Add the egg mixture to the flour mixture and mix to combine.
Spoon 8 dough balls onto a prepared cookie sheet. Bake for about 10 minutes, until golden brown. Let cool on a wire rack.
To Prepare the Whipped Cream:
In a small bowl, mix together 1 Tablespoon honey, the remaining yogurt and fat free cool whip.
Assemble Your Strawberry Shortcake:
Cut a shortcake in half. Add some of the whipped cream mixture. Add the fresh strawberries to the top and enjoy.
Strawberry Lemon Shortcakes
This recipe is 5 SmartPoints per serving, 1 shortcake, 1/4 cup whipped cream mixture, and strawberries.
Ingredients
- 1 cup all-purpose flour
- 1/4 cup quick-cooking oats
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 2 Tablespoons light butter
- 1 large egg
- 3 Tablespoons Almond-Milk or other low-fat milk
- 2 Tablespoons honey
- 2 Tablespoons plain fat-free yogurt
- 2 teaspoons lemon zest
- fat free cool whip
- 1 cup strawberries sliced
Instructions
-
Preheat oven to 400 degrees.
To Prepare the Shortcakes:
-
In a large bowl, mix together the flour, oats, baking powder, baking soda, and salt. In a small bowl (I used a ramekin), melt the 2 Tablespoons butter and pour the melted butter in with the flour mixture.
-
In another bowl, beat the egg. Stir in the milk, honey, yogurt, and lemon zest. Add the egg mixture to the flour mixture and mix to combine.
-
Spoon 8 dough balls onto a prepared cookie sheet. Bake for about 10 minutes, until golden brown. Let cool on a wire rack.
To Prepare the Whipped Cream:
-
In a small bowl, mix together 1 Tablespoon honey, the remaining yogurt and fat free cool whip.
Assemble Your Strawberry Shortcake:
-
Cut a shortcake in half. Add some of the whipped cream mixture. Add the fresh strawberries to the top and enjoy.
Appetizers
Korean BBQ Tofu Sliders with Kimchi Slaw by Hello Little Home
Corn, Black Bean, and Feta Dip by Lizzy is Dizzy
Crab, Bacon & Guacamole Crostinis by That Square Plate
Cocktails and Drinks
Blackberry Gin Slush by The Speckled Palate
Homemade Lemonade by Winstead Wandering
Blood Orange Mocktail by Body Rebooted
Fleur Collins Cocktail by Hungry Girl por Vida
Fourth of July Sparkler by Mixplorology
Black Stripe Cold Rum Cocktail by Honey and Birch
Fresh Watermelon Mojito by Twin Stripe
Mint Hibiscus Lemonade by The Little Epicurean
Wine Slushy by Living Well Kitchen
Basil Gin Lemonade by Glisten and Grace
Entrées
Salt Plate Shrimp by The Mexitalian
Jamaican Jerk Chicken Burgers by Simple and Savory
Roasted Vegetable Grilled Pizza with Garlic Herb Oil by Ciao Chow Bambina
Memphis Style Pulled Pork by Two Places at Once
Balsamic & Honey Chicken Skewers with Strawberry-Kiwi Salsa by No Spoon Necessary
Amazing Basic Spice Rub for Grilling by An Oregon Cottage
Mediterranean Chicken Kebabs by PasadenaDaisy
Smoked Porchetta Pork Loin by Tasty Ever After
Pressure Cooker Pulled Pork by Appeasing a Food Geek
Peach Barbecue Sauce by The Beach House Kitchen
Tuna Stuffed Sweet Peppers by SugarLoveSpices
Herb Marinated Steak Gyros Plates with Tomato-Onion Salad and Green Tahini Sauce by Feed Me Phoebe
Marinated Skirt Steak with Sweet Corn and Cherry Salad by Domesticate ME!
Sweet & Sour Chicken Kebabs by Tastefully Frugal
Side Dishes
Caprese Pasta Salad by Club Narwhal
Cranberry Almond Broccoli Salad by Two Sisters Kitchens
Coconut Milk Mac & Cheese by A Little Gathering
Cherry Quinoa Salad by Food Lovin Family
Cheddar, Corn and Bacon Potato Salad by Family Food on the Table
Lemon Rocket Pasta Salad by Lauren Caris Cooks
Green Goddess Potato Salad by Love & Flour
Red White & Blue Watergate Salad by A Joyfully Mad Kitchen
Zesty Potato Skewers by Pamela Salzman
Quinoa Tabouli by A Fork’s Tale
Desserts
Banana Pudding Ice Cream Cake by Feast + West
Strawberry Beer Floats by bethcakes
Cherry Cheesecake Dessert by The Little Blonde Baker
Light Berry Angel Food Cake by The Creative Bite
Lemon Cream Tarts with Berries by Girl Heart Food
Fresh Strawberry Muffins by Spiced
Lemon Pie Sundae by Flavours & Frosting
Strawberry Lemon Shortcakes by Dash of Herbs
Grasshopper Pie by 2 Cookin’ Mamas
Berry Mango Smoothie Pops by HÄLSA Nutrition
Mixed Berry Vanilla Bean Cake by Cake ‘n Knife
No Churn Cookies and Cream Strawberry Ice Cream by The Secret Ingredient Is
Coconut Blueberry & Vodka Ice Pops by Nik Snacks
Strawberry Key Lime Margarita Greek Yogurt Ice Pops by Beer Girl Cooks
Cherry & Rhubarb Tart by Crepes of Wrath
