Kim's strawberry 'shortcakes'
2
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 9 • Difficulty: Easy
Ingredients
Reduced-fat puff pastry
1 sheet(s), (1 x 170g frozen sheet), slightly thawed
Skim milk
1 tbs
Fresh strawberries
400 g, roughly chopped
Monk fruit sweetener
1 tbs
Vanilla essence
1 tsp
99% fat-free, plain or natural yoghurt, unsweetened
1 cup(s), (240g)
Sugar-free maple syrup
1 tsp
Instructions
1
Preheat oven to 200℃. Cut pastry sheet into 9 even squares. Line 9 holes in a 12-hole ⅓ cup (80ml) capacity non-stick muffin tray with pastry squares. Lightly brush evenly with milk, then bake for about 15 minutes or until golden and puffed.
2
Meanwhile, heat a medium non-stick frying pan over medium heat. Cook strawberries, sweetener and vanilla, stirring, for about 5 minutes or until sweetener has dissolved and strawberries soften.
3
Whisk yoghurt and syrup in a medium bowl, until a creamy consistency. Transfer pastry shells to a serving dish. Top evenly with strawberry and yoghurt mixtures. Serve immediately.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.