Strawberry shortcake is an ideal breakfast delight with a fair amount of calories but with a relatively low fat level for being a dessert. With Dr. Manuela Pastore, dietician of Humanitas, we have seen the nutritional values of this cake that has a good content of fiber and protein. To avoid hydrogenated fats, instead of the margarine it can be used the clarified butter. Shortcrust pastry is a biscuit cake covered with fruit. Low-fat yeast and an integral base make it healthier, as does low-fat yoghurt accompanying strawberries. This is how it is prepared.

Ingredients for 8 people

160g of sieved wholemeal flour

30g of sifted multipurpose flour

2 1/2 teaspoons yeast

1 tablespoon of sugar

60g cup of cold lean margarine

180ml of cold skimmed milk

1.5 kg of fresh strawberries washed and sliced

180g of low-fat yoghurt

Preparation

Preheat the oven to 220°, in the meantime sift the flour with the yeast and the sugar in a muffler. With a fork, divide the margarine and add it to the mixture, then whisk it to remove the lumps. Add the cold milk and mix it well.

Flour the work surface and flour your hands, then blend the base of the shortcrust pastry until it becomes soft and moldable. Using a mould, create some rectangular shapes that would be the basis of the pastry making 8. Transfer to the oven and bake for 10-12 minutes, or until lightly golden-brown.

Put the biscuits in separate plates then cover them with strawberries and a half tablespoon of yogurt, then serve.

Nutritional values

For a Serving Size of 1 piece

Calories 210

Protein 7g

Total fat 8 g

Saturated fats 2.3 g

Monounsaturated fats 2.8 g

Cholesterol 13 mg

Carbohydrates 30 g

Fibers 6 g

Sodium 87 mg