I love summer, I love the fresh fruits and veggies that you can buy from the local fruit stands, and I especially love Strawberry Short Cake! I like this recipe a lot, it has all the taste and almost none of the fat of regular strawberry short-cake. And I like it that the topping gives it an almost cheese-cake-like flavor.
1 1/2 c flour
1/2 c white whole wheat flour
1 c sugar
3 t baking powder
1 t baking soda
1 t salt
1 1/2 to 1 3/4 c buttermilk (see below)
1 t vanilla
Pre-heat oven to 350 degrees. Blend together dry ingredients in a large bowl. Break egg into a 2 c measuring cup and beat with a fork until lemony yellow, and blended. Add buttermilk to measure 1 7/8 c total, add vanilla, and stir to mix. Add buttermilk mixture to dry ingredients and stir thoroughly to mix, about 2 minutes. Scrape dough into an 8 inch square cake pan that has been coated with non-stick cooking spray. Bake in 350 degree oven for 40 to 45 minutes, or until done. Cool.
1 (16 oz) carton non-fat cottage cheese
4 T sugar
1 t vanilla
Blend cottage cheese, sugar, and vanilla in a blender until smooth and fluffy. Add non-fat milk one tablespoon at a time until desired consistency. I find that each carton of cottage cheese needs a different amount of milk – you don’t need much.