Diabetic Southern Peach Shortcake Recipes

SOUTHERN PEACH SHORTCAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9-inch cast iron skillet and set aside. Reserve remaining butter.
• Combine flour, 2 tablespoons sugar, baking powder, salt, and cinnamon in a bowl. Cut in 1/2 cup cold butter with a pastry knife until the mixture resembles coarse meal. Pour in milk and stir just until the dough starts to come together.
• Turn dough out onto a lightly floured surface and shape into a ball. Divide ball in half and lightly knead each half. Gently roll each half into a 9-inch circle.
• Place 1 dough circle into the prepared skillet, and dot with reserved butter. Place second dough circle on top of the butter pieces, and place the skillet in the center of the preheated oven.
• Bake in the preheated oven until top is lightly browned, 22 to 25 minutes.
• While the shortcake is baking, prepare peaches. Slice 1 peach, toss with 1 teaspoon lemon juice, and set aside. Chop the remaining peaches, yielding about 4 cups, and toss with remaining lemon juice.
• Turn shortcake out onto a rack to slightly cool, about 5 minutes. Slice in half crosswise, using the edge of the second layer as a guide. Place bottom half on a serving plate, cut side up.
• Sprinkle 1/4 cup white sugar on a plate and lightly mash 2 cups of peaches into the sugar. Spread out mashed peaches and sugar over the shortcake layer on the serving plate. Cover mashed peaches with the second shortcake layer, cut side up.
• Toss remaining chopped peaches with remaining sugar and distribute on top of the second layer. Toss peach slices in any remaining juice, and place in a decorative pattern on top of the shortcake.

DIABETIC SOUTHERN PEACH SHORTCAKE

Steps:

• Place peaches in bottom of well-greased 8-in.baking dish.
• Sprinkle with 1 tablespoons Equal, the almond extract and cinnamon.
• Combine flour, remaining sugar replacement, baking powder and salt in mixing bowl.
• Add oil, egg and milk, stirring just to mix.
• Spread evenly over peaches, and bake 30 minute at 400 degrees F.

DIABETIC STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 425 degrees.
• Mash two cups of strawberries and add 1/2 SPLENDA Granular or other sugar substitute.
• Mix in remaining strawberries.
• Cover and refrigerate.
• Blend baking mix and 1/4 cup SPLENDA Granular or other sugar substitute in a bowl.
• Add milk and sour cream.
• Mix until soft dough forms.
• Drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes.
• Bake 7 to 9 minutes until golden brown.
• Let stand 10 minutes.
• Cut in half and layer strawberry sauce and whipped topping in middle.

BROWN SUGAR GLAZED APPLE CAKE

Steps:

• Preheat oven to 350 degrees F. Generously coat a 9-by-5-inch loaf pan with cooking spray.
• Whisk all-purpose flour, whole-wheat flour, spice blend, baking powder, 3/4 teaspoon salt and baking soda in a medium bowl. Beat eggs and granulated sugar in another medium bowl with an electric mixer on medium speed until light and fluffy, about 1 minute. Add yogurt and vanilla; beat to combine. Gradually beat in oil and continue beating until well-combined, about 30 seconds. Add the dry ingredients and beat just until combined, scraping down the sides as necessary.
• Grate one apple onto a paper towel and blot to remove excess moisture. Fold the grated apple into the batter. Scrape the batter into the prepared pan. Halve and thinly slice the remaining apple. Arrange the slices decoratively on top of the batter.
• Bake the cake until a toothpick inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely, about 1 hour.
• Just before serving, heat brown sugar and butter in a small saucepan over medium heat, stirring, until the sugar melts, 1 to 2 minutes. Add cream and a pinch of salt and bring to a simmer. Immediately remove from heat and let cool, stirring occasionally, until thickened, about 2 minutes. Drizzle the glaze over the cake.