Sugar Free Mini Strawberry Shortcakes — Dashing Dish

By McCarleyRHLAC

12 Mini Shortcakes
85 Calories Each
4 g Fat
15 g Carbohydrate
3 g Fiber
0 g Sugar
4 g Protein
3 WWP+*

Ingredients

• Optional:
• 1 1/4 cup
• Old fashioned oats, ground into a flour 1
• 1/2 cup
• Old fashioned oats
• 1/2 tsp
• Baking powder
• 1/2 tsp
• Baking soda
• 1/2 cup
• Baking stevia OR 1 cup sweetener of choice that measures like sugar 2
• 1/4 tsp
• Salt
• 3 tbs
• Cold butter, (I used smart balance)
• 1/4 cup
• Cold low fat milk, or milk substitute of choice
• 1 1
• Egg
• 1 1/2 cup
• Fresh strawberries, sliced
• 1 cup
• Light cool whip (or Tru Whip for a natural alternative)

Details

Cooking time 30mins
Adapted from dashingdish.com

Preparation

Step 1

1 Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, or foil muffin liners, (the paper ones tend to stick with oat flour). Spray liners with non-stick cooking spray.

2 Grind 1 1/4 cup oats to make flour in blender/food processor. To the oat flour, add whole oats, salt, stevia, baking powder and baking soda. Mix until combined.

3 To the dry ingredients, add cold milk and cold butter. Use a fork or pastry cutter to mash butter into oats. Add egg, and continue to combine ingredients until dough is combined. (Try to do all the mixing with a utensil rather than hands…You want to keep butter cold!)

4 Press dough into lined muffin tins. Bake for 15- 20 minutes. When cooled, remove shortcakes from muffin liners. Just before serving, top with strawberries, and whipped topping if desired!