I used Bisquick's Heart Smart Baking Mix instead of the regular kind. The only difference is the Heart Smart mix has no saturated or trans fat it. They're pretty comparable in terms of sodium. I subbed Splenda for all the sugar (the original recipe uses a total of 2 1/2 cups!) and opted to use Fat Free Whip Cream. I calculated the recipe with the frozen kind because I prefer it (it seems a little thicker to me), but I already and the spray-able version in my fridge. Also, the original also uses vanilla ice cream as a topping, but I chose to leave it out of both recipe calculations because it felt like too much, even for Paula Deen (shortcakes, sugary fruit, whipped cream and ice cream?)
I couldn't find the Fruit Fresh preservative anywhere! I had never even heard of it, so Kat had to explain is just something that's sprinkled on to keep the peaches from turning brown. Since I couldn't find it, I just made sure to do the peach part just before serving.
The final product was really tasty! I cut mine so I had 3 pieces and had an 'open-faced' short cake. The shortcakes are best warm. They tend to be a tad dry when cold, as I found out after having one as a midnight snack. I loved the almond-y smell. Why don't I used that stuff more often?!
Here's how the nutrition compares:
|Nutritional Information (OLD)||Nutritional Information (NEW)|
|Servings Per Recipe: 12||Servings Per Recipe: 12|
|Amount Per Serving||Amount Per Serving|
|Calories: 526||Calories: 224|
|Fat: 22 g||Fat: 6 g|
|Sodium: 487 mg||Sodium: 357 mg|
|Fiber: 2 g||Fiber: 1 g|
Not too shabby! The lightened version is half the calories of the original has almost 75% fewer grams of fat. Can you imagine how much more ice cream would have added? Crazy!
I am super pleased with how these guys turned out! I will definitely be making these again.
What's your favorite dessert?
Short on Calories Shortcake with Peaches
4 c. Heart Healthy Bisquick Mix
1/2 c Splenda
1 1/2 c skim milk
2 tbsp melted tub margarine
1 1/2 tsp almond extract
Splash of Warm Water
1 1/2 c. Splenda
3 c Fat Free frozen whipped topping
Combine shortbread ingredients and mix until moistened. Fill into 12 greased muffin tins and bake for 15-20 minutes. Allow to cool for a few minutes and then remove from pan.
Core the peaches and put in a bowl. Add Fresh Fruit perservative (if you can find it). Moisten with warm water. Mix in Splenda until all peaches are coated.
To assemble, split warm shortcakes in half. Place one half on a plate and then top with peaches. Top peaches with second half of shortcake. Top with 1/4 c. whipped topping.