- 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
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:
Assemble Your Strawberry Shortcake:
Calories: 128kcal | Carbohydrates: 22g | Protein: 3.8g | Fat: 3.1g | Saturated Fat: 1.5g | Cholesterol: 24.1mg | Sodium: 159mg | Fiber: 1.4g | Sugar: 6g