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  #1   ^
Old Fri, Jun-24-11, 11:58
Buttoni's Avatar
Buttoni Buttoni is offline
Patience Personified
Posts: 3,234
 
Plan: LC/OMAD
Stats: 199/188/130 Female 5'3"
BF:5'5" tall
Progress: 16%
Location: Temple, Texas
Default Strawberry Shortcake [Carbquik]

This shortcake is pictured here: http://buttoni.wordpress.com/2011/0...erry-shortcake/

Yet another use for my Individual Vanilla Cake recipe. Before you get bent out of shape when you note the net carbs below, please bear in mind these are quite large, like the muffins in a minute (MIM’s) we all know and love. I don’t think there’s any way I could eat but half of one of these. In fact, outside of the desired photographic impact of a whole one here for my website, I plan to always slice these laterally and use half a cake and only 1 oz. berries for each serving. But of course, portion size decisions are up to you. You know YOUR appetite and YOUR family better than I. This dessert not suitable until the grains rung of OWL.

NOTE: Sometimes I like to puree a few berries with a tablespoon or so of water, a couple drops of sweetener and red food coloring to make a sauce to moisten the shortcake before placing the sliced berries and adding the whipped cream. If you do this, those berries are not calculated in the nutritional info below.

INGREDIENTS:

1 recipe Individual Vanilla Cakes: http://buttoni.wordpress.com/2011/0...-vanilla-cakes/
4 oz. sliced strawberries
½ c. whipped heavy cream
2-4 drops liquid Splenda
½ tsp. vanilla extract

DIRECTIONS: Preheat oven to 350º, grease 2 individual cake pans or 2 jumbo muffin cups. Make Individual Vanilla Cakes per that recipe’s instructions. Cool before attempting to remove from pans or slicing laterally. Slice berries and place atop each serving. Whip cream with electric mixer. Add Splenda and vanilla. Top with whipped cream. Garnish with a whole berry if desired.

NUTRITIONAL INFO: Makes 2 whole shortcakes. Each contains: (if serving half portions, halve the numbers below)

387 calories
32.2 g fat
22.2 g carbs, 11.765 g fiber, 10.45 g NET CARBS
18.45 g protein
560 mg sodium
39% RDA Vitamin A, 56% B12, 46% C, 25% calcium, 25% copper, 40% iron, 25% manganese, 45% phosphorous, 48% riboflavin, 61% selenium, 20% zinc and 19% thiamin.
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  #2   ^
Old Fri, Jun-24-11, 15:12
witchiejen's Avatar
witchiejen witchiejen is offline
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Posts: 2,268
 
Plan: Atkins
Stats: 248/243/180 Female 5 ft 9 in
BF:
Progress: 7%
Location: Austin, Texas.
Default

The recipe looks super tasty! I can't wait to try it. I don't think the carbs look that bad at all. I think a lot of people get caught up in expecting a recipe to have induction-level carbs when it's a recipe more appropriate to later on when you have a larger carb allowance and with the understanding that this is not a daily consumption.

Way to go, you low carb chef!
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  #3   ^
Old Fri, Jun-24-11, 17:53
Buttoni's Avatar
Buttoni Buttoni is offline
Patience Personified
Posts: 3,234
 
Plan: LC/OMAD
Stats: 199/188/130 Female 5'3"
BF:5'5" tall
Progress: 16%
Location: Temple, Texas
Default

I think you'll be pleased with that little cake, Jen. My husband thinks it's the best yellow cake I've done so far on my low-carb baking journey. I can see lots of ways it could be used besides shortcake. I'll be glad when I can have a peach shortcake, my favorite.
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