STRAWBERRY MINI CUPCAKES RECIPES

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SKINNY STRAWBERRY SHORTCAKE SQUARES - RECIPES & COOKBOOKS



Skinny Strawberry Shortcake Squares - Recipes & Cookbooks image

This fresh summertime favorite is made easier using Bisquick™, and this version has 67% less fat and 29% fewer calories than the original recipe.

Provided by Betty Crocker Kitchens

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Yield 15

Number Of Ingredients 12

3 cups Bisquick™ Heart Smart™ pancake & baking mix
1 cup sugar
2 tablespoons canola oil or 1/4 cup unsweetened applesauce
1 cup fat-free (skim) milk
2 teaspoons vanilla
1 whole egg
1 egg white
6 cups sliced fresh strawberries
2 tablespoons sugar
2 tablespoons water
1 teaspoon lemon juice
1 container (8 oz) Cool Whip lite frozen whipped topping or Cool Whip fat-free frozen whipped topping, thawed

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl occasionally. Pour into pan.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • In medium bowl, mix strawberries, 2 tablespoons sugar, the water and lemon juice. Cover; refrigerate 30 minutes to 1 hour.
  • To serve, cut cake into squares; place on individual dessert plates. Top each serving with strawberries and whipped topping.

Nutrition Facts : Calories 230 , CarbohydrateContent 41 g, CholesterolContent 15 mg, FatContent 1 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 230 mg, SugarContent 25 g, TransFatContent 0 g

SKINNY STRAWBERRY SHORTCAKE SQUARES - RECIPES & COOKBOOKS



Skinny Strawberry Shortcake Squares - Recipes & Cookbooks image

This fresh summertime favorite is made easier using Bisquick™, and this version has 67% less fat and 29% fewer calories than the original recipe.

Provided by Betty Crocker Kitchens

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Yield 15

Number Of Ingredients 12

3 cups Bisquick™ Heart Smart™ pancake & baking mix
1 cup sugar
2 tablespoons canola oil or 1/4 cup unsweetened applesauce
1 cup fat-free (skim) milk
2 teaspoons vanilla
1 whole egg
1 egg white
6 cups sliced fresh strawberries
2 tablespoons sugar
2 tablespoons water
1 teaspoon lemon juice
1 container (8 oz) Cool Whip lite frozen whipped topping or Cool Whip fat-free frozen whipped topping, thawed

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl occasionally. Pour into pan.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • In medium bowl, mix strawberries, 2 tablespoons sugar, the water and lemon juice. Cover; refrigerate 30 minutes to 1 hour.
  • To serve, cut cake into squares; place on individual dessert plates. Top each serving with strawberries and whipped topping.

Nutrition Facts : Calories 230 , CarbohydrateContent 41 g, CholesterolContent 15 mg, FatContent 1 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 230 mg, SugarContent 25 g, TransFatContent 0 g

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SKINNY STRAWBERRY SHORTCAKE SQUARES - RECIPES & COOKBOOKS
This fresh summertime favorite is made easier using Bisquick™, and this version has 67% less fat and 29% fewer calories than the original recipe.
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