Strawberry Short Cake

Servings: 16
Serving size: about a 2” x 2” square
2 cup whole wheat pastry flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ cup dehydrated cane sugar
¼ cup eggs
½ cup apple sauce
1 ¼ cup apple juice, unsweetened
1 tablespoon vanilla
1 cup fresh strawberries, sliced
Preheat oven to 350 degrees. Spray an 8”x8” pan with Pam ® non-stick cooking spray and set aside. Mix dry ingredients and wet ingredients separately, and then mix together. Bake for 25 minutes. Cool and cut into 16. Top with strawberry mixture and crème topping.
3 cup fresh strawberries, sliced
¼ cup honey
Mix together in a bowl, cover and let marinate for 3 hours.
Whipped Crème Topping:
½ cup Greek style yogurt
½ cup light coconut milk
½ fresh vanilla bean
3 teaspoon honey
In a blender, add yogurt, hone and coconut milk together. Then take the vanilla bean, split in half and scrape out the inside. Add it to the blender. Blend until smooth.
Per serving: 165 calories, 4 grams fat, 4 grams protein, 36 grams carbohydrates, 3 grams dietary fiber