Who is ready for the official start of summer? I know I am! As we celebrate Memorial Day and remember all of our fallen heroes, I’m sure most of you will be attending some BBQ’s. I have the perfect dessert for all of your Memorial Day celebrations! It is light and fruity and best of all, it won’t ruin your summer diet! This tropical shortcake is low-sugar and diabetic friendly.
The base of this dessert is, of course, the shortcake. This is essentially a drop biscuit recipe with some additions to make it fluffier and to get a really tender crumb. I used yogurt instead of milk, which helps to make the shortcake really light and fluffy. It also adds in some extra protein. Using two egg yolks as opposed to one egg or no eggs, makes the crumb extremely tender. If you remember from my Healthy Lemon Blueberry Oat Scones, the egg yolk is the part of the egg that makes the dough really soft and moist.
The key to making this dough perfect is to cut the shortening in until you have a bowl full of coarse crumbs. Then after adding your wet ingredients, only mix until the yogurt mixture is combined. There will be some flour left in the bowl, this is okay! Take out the ball of dough and place it on a well-floured surface, then pour the extra flour on top of the ball. Work this flour into the ball of dough as you knead.
Now that you have the perfect shortcake base, you need the perfect complimentary toppings. We’re not going to just use your typical chopped strawberries and whipped cream. No this recipe calls for something extra. The combination of strawberries and pineapple gives you a sweet and tangy bite. Even better-the juice from the pineapple is soaked into the bottom layer of the shortcake making it super moist and full of flavor. To give this shortcake an extra richness, there is a layer of a whipped pudding mixture. Sugar-free vanilla pudding, marscapone cheese, and whipped cream combine together to create this unique and insanely tasty whipped pudding. It is so airy and rich all at the same time. You have to try it! Seriously it’s good. And on top of this shortcake, combined with the chopped strawberries and pineapple chunks, it is absolutely divine. Trust me, even people that aren’t watching their diet will love this dessert. It’s that good.
Low Sugar Tropical Shortcake
A low-sugar, diabetic friendly summertime dessert! A fluffy shortcake topped with chopped strawberries, crushed pineapple and whipped pudding. The perfect treat for Memorial Day and Fourth of July!
Recipe type: Dessert
Yield: 10-12 servings
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup shortening
- 2 egg yolks
- 1 cup yogurt (I used Dannon Light & Fit Vanilla)
- 1 teaspoon vanilla
- 2-8 ounce cans pineapple chunks (I cut mine into smaller chunks)
- 1 lb. fresh strawberries, quartered
- ½ cup marscapone cheese
- 11/2 cups heavy whipping cream, divided
- 1- 1 ounce box sugar-free vanilla pudding
- 1½ cups milk
- Preheat oven to 400°
- In a medium mixing bowl, combine the flour, baking powder, baking soda, and salt
- Cut in the shortening using two forks
- In a small mixing bowl, beat together the yogurt, egg yolks, and vanilla
- Pour the yogurt mixture into the flour mixture. Using a fork, mix just until the yogurt mixture is combined. Some flour may not be mixed in, but that is okay.
- Place the ball of dough onto a well floured surface. Scrape the remaining flour on top of the ball.
- Knead 12 times or until the dough holds together and the extra flour is mixed in.
- Roll into a 10.5 inch circle. Then transfer to a greased baking sheet.
- Bake at 400° for 13-15 minutes or until golden brown.
- Remove to a wire rack and cool completely, about 1 hour.
- Meanwhile, drain the pineapple and reserve the juice.
- Quarter the strawberries
- In a medium mixing bowl, beat the marscapone cheese and ¼ cup whipping cream using an electric beater until stiff peaks form.
- With a wire whisk, combine the pudding and milk in a medium mixing bowl. Whisk for 2 minutes.
- Whisk the marscapone cheese mixture into the pudding mixture until completely combined, about 30 seconds.
- Cover and place the pudding into the fridge for at least 5 minutes
- Using a clean and dry medium mixing bowl and electric beater (the beaters should be clean and dry as well!), beat together the remaining 1¼ cups of heavy cream until stiff peaks form.
- Fold the remaining whipped cream into the pudding mixture.
- Once the shortcake is cool, cut in half. Place the bottom half on a large plate or serving platter.
- Pour the pineapple juice over the bottom layer so it can soak in.
- Spread ½-2/3 of the pudding mixture over the bottom layer. Top with half of the fruit.
- Cover with the top half of the shortcake.
- Spread the remaining pudding over the shortcake.
- Top with the remaining fruit.
- Cover and store in the fridge.