Healthy Strawberry Shortcake Biscuits

A few weeks ago I was contacted by Visalus to see if I would be interested in developing a recipe using their Vi-Shape Nutritional Shake Mix.  Since I love “playing” in the kitchen I of course said, “Yes!” And then spent the next week pondering what to make.  There are so many pancake and muffin recipes out there using protein and nutritional powders that I knew I wanted to try something a bit different.

You may be asking yourself, “What the heck is Vi-Shape!?!?” Well, like I mentioned above it’s a Nutritional Shake Mix that contains non-GMO soy protein (12g/2 scoops), that is both gluten and lactose free and contains 21 nutrients and is a great source of vitamin C and fibre.  It comes in a “Sweet Cream” flavour, and has flavour mix in packets you can use to make it chocolate or strawberry flavoured.  How smart is that?  I’ve never heard of a company providing consumers with mix in flavourings to give them more variety.

But back to the recipe.  What was I going to make?  As luck would have it, the Vi-Shape arrived just as strawberry season was heating up here in the Valley.

And then I had an idea…could I possibly make a healthy biscuit for strawberry shortcake?  One that wasn’t full of butter or shortening and sugar and that still tasted good?

Challenge accepted.

strawberry shortcake

Because the powder already has a sweet taste, I decided to embrace the flavour of the Vi-Shape and not try to hide it in the biscuits.  Because it is sweet I was able to omit using any sugar without taking away from the taste, and I swapped out the shortening for coconut oil which worked even better than I could have imagined!

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Ready to start baking?  I thought you might be ;)

Healthy Strawberry Shortcake Biscuits

Ingredients

  • 1/2 cup flour of your choice
  • 4 scoops Vi-Shape
  • 1 1/2 tsp baking powder
  • 1/3 tsp cream of tarter
  • 1/3 Tbsp ground flax mixed into 1 Tbsp water & left to gel in fridge for 10-15 min (flax egg)
  • 1/4 tsp salt
  • 1/3 cup milk of your choice
  • 1/4 cup of coconut oil at room temperature

Instructions

  1. Sift together flour, Vi-Shape, baking powder, cream of tater and salt.
  2. Cut coconut oil into the flour/Vi-Shape mixture until the mixture is the size of small peas.
  3. Add flax egg and milk into mixture.
  4. Stir just to make a soft dough.
  5. Knead lightly on a floured board.
  6. Roll out to 1 inch thickness and cut with floured cutter.
  7. Bake at 375 degrees for 10-15 minutes until golden brown (check at 10 minutes)
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Can be eaten on their own, but of course my preferred method is to eat them covered in sliced strawberries!  Yum!!

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Nutritional Info (per biscuit): 114 calories, 9g of carbs, 8g of fat, 4g of protein and 1g of fibre.

You should note that the 8g of fat are from the coconut oil which is filled with heart healthy fats, not artery clogging fats ;)

This is a recipe I’ll certainly be making again, and if you give it a try please let me know how it turns out!

Disclosure: I was compensated for this post/recipe by Visalus, the makers of Vi-Shape.  My thoughts and opinions are as always 100% my own.

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