Strawberrry shortcake is a traditional lighter (lower in calories and fat that is) dessert. So how do you health-ify it? You use less of the not-so-good stuff (ie: sugar-laden angel food cake) and add in some healthier stuff (ie: protein-rich Greek yogurt).
This is a fun twist on a yummy dessert that will be perfect for your Mother's Day brunch/lunch/dinner!
Strawberry Mint Shortcake Salad with Whipped Greek Yogurt and Toasted Angel Food Croutons
2 lb fresh strawberries, washed, stemmed, and sliced
10 fresh mint leaves, chiffonade
2/3 cup whipping cream
4 oz nonfat plain Greek yogurt
2 Tbsp honey
3 - 1/2" slices angel food cake (store bought or make your own in a loaf pan), cut into 1/2" cubes
To make salad: Toss strawberries and mint together in a large bowl. In a smaller bowl, using a mixer, whip whipping cream until stiff peaks form (tip: use a cold metal bowl and cold beaters). Mix in Greek yogurt and honey until combined. Spoon yogurt mixture over strawberries and mint and fold to coat. Cover bowl and place in refrigerator for 30 minutes prior to serving.
To make croutons: Preheat oven to 350 degrees. Place angel food cake cubes onto a baking sheet lined with parchment paper. Bake for 7-8 minutes, flipping halfway through cooking. Remove from oven and allow to cool for 10 minutes prior to serving on top of salad!
To serve: Spoon ~1 cup strawberry salad into a bowl and top with 1/4 cup croutons. Enjoy!
Nutrition Info per 1 salad: 147 calories, 6 g fat, 4 g protein, 18 g carbohydrates, 3 g fiber