Strawberry Shortcake Cups

-

Very delicious and quick to make, low calorie and a great grab and go dessert or afternoon snack for your sweet tooth. Its so hard to find a dessert that you can enjoy and indulge in without having that guilt of it being to high calorie. Just this past weekend I had a carrot cake from cheesecake factory and had to throw half of it away because of the guilt of all the calories and how sweet it was. You want to be able to enjoy something sweet but without putting on a full 5lbs just by eating that delicious dessert. Its just not worth it sometimes.

Note: For those of you who do weight watchers, this delicious dessert is only 3 points.

Important: Those of you not doing weight watchers you don't need to be so specific with the measurements. You can do the same and put as much or as little as you want. This recipe is formulated specifically for those on the weight watchers diet.


Strawberry Shortcake Cups
Servings: 12 servings
Prep Time: 10 minutes
Total Time: 35 minutes
Source: Elise Jackson

Ingredients
Box of Betty Crocker Angel food cake mix (1/3 slice of cake per cup)
Box of free strawberries sliced thin ( As much as you want per cup)
Lite cool whip (2 tbsp per cup)
Strawberry jam (1/2 tsp per cup)

Preheat your oven to 350F and follow the recipe on the back of your box of angel food cake. Mine called for just add water and to mix and bake for approximately 25 - 30 min. Note: I used the confetti angel food cake which is a little more calories. If you want it to be even less calories you can use just the plain angel food cake box mix.

Once baked and cooled, slice your angel food cake into 12 even slices which is one serving each. And begin to prepare your cups.

Layer on the bottom a few pieces of your angel food cake. (The 1/3 cake is to be used for the entire cup so for now you are using half of that for the bottom and the other 1/2 you will use in a few minutes) you don't need to be neat about it. Just pull apart the pieces with your hand and throw it in the cup. Then take 1/2 of your 1/2 tsp of strawberry jam and put it on top of the angel food cake (Its just a little dollop of it that you are placing on top. Don't try spreading your jam because its not going to work. Literally just put a little dollop of it on top of your cake in the cup. The 1/2 tsp is to be used on the entire cup so for now just use half of it.) Now layer in your fresh strawberry slices. Then on top of that put the rest of your angel food cake and then on top of that the rest of your jam and to top it all off, now add your whip cream.

Layers are as follows. Angel food cake, jam, strawberries, angel food cake, jam, whip cream.

Refrigerate and then enjoy as you please.

Print Recipe
From my kitchen to yours
God Bless


Comments

Post a Comment

Popular posts from this blog

Do you get a white ooze when cooking Salmon?

-
Image
Does your salmon often look like this when you cook it? Tried baking, frying, poaching it but this stuff keeps coming out? Quick tip: when cooking salmon it is common for a white sort of cream to come oozing out all around the fish. Though it does not affect the taste. It can be found to be annoying and not pretty. But I found the trick to solving this problem, it happens because salmon is an oily fish, there are many oils within the fish itself. When cooking all of these oils come out in the form of this white ooze, normally from my own experience, when this happens the fish tends to become dry. Because now all of that moisture and oils meant to keep the fish succulent and juicy was just taken out. I found a solution to this problem. To keep all the oils locked in, you need to dry out the surface of the fish.  Before seasoning drizzle a little bit of vinegar on the fish and rub it in well. Continue your seasoning process. You will see that your problem will be resolved. ...
Read more

Cuscus from CaboVerde

-
Image
Mommy Grandma Here is my beautiful mother and my grandmother both of whom I love dearly. Oh, yes. And look at my darling twin sister. My mirror, my look alike. which one am I? Do you know? Well my mom and grandma were  both born in Furna - Brava, Cape Verde also known for its portuguese name as CaboVerde. A portuguese speaking Island off of the coast of West Africa. Me in CapeVerde In CapeVerde just like in any other Country there are many traditional dishes such as 2 of the main ones. Cuscus - a breakfast bread and Cachupa- a heavy soup for lunch. These are 2 of my favorite Capeverdian foods along with others such as funginho, gigacida, and the list goes on. Cuscus is a breakfast food. For those of you who don't know what it is, its similar to a corn muffin or a corn type of bread. It is made fresh and eaten whilst hot off of the stove spread with loads of butter to melt nicely on top. I love eating this with my favorite rasberry tea. Some of you might hate i...
Read more

How do I make hominy corn porridge?

-
Image
Ingredients 2 cups hominy corn 1/2 cup evaporated milk 1 1/2 cups coconut milk 1/2 cup water 3/4 cup condensed milk 1/2 cup cornstarch 1/2 tsp nutmeg 2 tsp vanilla extract pinch salt How to make it: Soak hominy corn in water for a few hours or preferably overnight (If you are making this in a rush and don't have time to presoak your hominy corn. No problem it will just take a little longer to cook because soaking softens the corn.) Put your hominy corn in a pot with about 2 1/2 to 3 cups water and boil on medium high heat for about 30 minutes or until they are very soft that you can cut it with a knife or poke it with a fork. and the water is nearly gone Lower your heat to medium low and take half of your coconut milk and mix in the cornstarch to it until smooth. Put that in the pot as well as the rest of your coconut milk. It will automatically thicken your hominy corn mixture now add in nutmeg, vanilla evaporated milk and condensed milk. Bring to a light boil and...
Read more