A slimmed-down version of classic hot-milk sponge cake makes this raspberry variation of a summertime favorite low in calories and fat yet oh, so luscious.
Ingredients For Raspberry-Lemonade Shortcakes Recipe
2 Egg
1 cup All purpose flour
1 teaspoon Baking powder
1 teaspoon Finely shredded lemon peel
0.75 cup Sugar or sugar substitute blend* equivalent to 3/4 cup sugar
0.5 cup Fat free milk
2 tablespoon Tub style 60 to 70 percent vegetable oil spread
1 Recipe raspberry lemonade sauce
Small lemon wedges
Fresh mint leaves
3 cup Fresh or frozen raspberries
0.33000000000000007 cup Sugar
0.75 teaspoon Cornstarch
0.5 teaspoon Finely shredded lemon peel
4 cup Fresh or frozen raspberries
Nutrition value
181
calories per serving
7 g Fat3 g Protein25 g Carbs6 g FiberOther
Current Totals
7 g Fat
3 g Protein
25 g Carbs
6 g Fiber
MacroNutrients
Carbs
25 g
Protein
3 g
Fiber
6 g
Fats
Fat
7 g
Vitamins & Minerals
Calcium
45 mg
Iron
1 mg
Vitamin A
3 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
29 mcg
Vitamin B12
0 mcg
Vitamin C
24 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
23 mg
Manganese
0 mg
Phosphorus
67 mg
Selenium
5 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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