For the crust, you'll need: 2 tablespoons of light margarine, 2 tablespoons of culinary aid, 1 cup of whole wheat flour, 3 tablespoons of low-fat cream, and 1/2 teaspoon of salt. For the filling, you'll need: 2 eggs, 6 tablespoons of concentrated strawberry puree, 1 tablespoon of vanilla extract, 1/2 cup of ricotta cheese, 1 tablespoon of culinary aid, and 1 cup of low-fat cream.
For the glaze, you'll need: 1 ripe strawberry, 1/2 teaspoon of culinary aid
For the crust, you'll need: 2 tablespoons of light margarine, 2 tablespoons of culinary aid, 1 cup of whole wheat flour, 3 tablespoons of low-fat cream, and 1/2 teaspoon of salt. For the filling, you'll need: 2 eggs, 6 tablespoons of concentrated strawberry puree, 1 tablespoon of vanilla extract, 1/2 cup of ricotta cheese, 1 tablespoon of culinary aid, and 1 cup of low-fat cream.
For the glaze, you'll need: 1 ripe strawberry, 1/2 teaspoon of culinary aid
To make the crust, mix the light margarine and culinary aid
Gradually add the whole wheat flour until it forms a homogeneous mixture
Finally, add the low-fat cream
Open the dough into a shape that can be removed from a pan
Poke holes all over the dough with a fork
Bake in a medium oven (200°C) for 15 minutes or until the crust is golden brown
To make the filling, beat the eggs and set aside
In a blender, mix the strawberry puree, vanilla extract, ricotta cheese, culinary aid, and low-fat cream
Add the eggs to the mixture
Place the filling over the crust and bake in a low oven (150°C) for about 20 minutes
To make the glaze, mix the strawberry pulp with the culinary aid
Microwave for 30 seconds
Remove and mix well
Drizzle over the shortcake.
