Thursday, May 13, 2010

Strawberry Brownie Shortcake and My Little Dipper

Last night my daughter Katie made dinner, a chicken-and-rice dish in the crock pot, which was great.  She asked me if I had any salad fixings, which I didn't (my fridge is currently host to three eggs, a bar of butter, expired milk, and some Colby cheese that really needs to be thrown out.  Time to go shopping!).  There was no lettuce (which is probably a good thing right now) so dinner was served with bright and fresh broccoli and cut up veggies -- tomatoes, cucumbers, and carrots.  Katie also baked a great flatbread, made of pizza dough brushed with olive oil and seasonings.  Henry especially loves his veggies -- dipping, that is.  He loves to dip anything, especially in ranch dressing!  Not sure whether he actually ate any carrot, but it made a great dipper which he utilized with remarkable 2-year-old skill!

While we were enjoying dinner, Katie had a pan of brownies in the oven.  She had sliced up a bowl of beautiful strawberries.  After dinner, she served brownie squares (still warm) with strawberries and whipped cream.  I will have to do triple-duty in the gym tomorrow morning to make up for it!  BUT, this does not have to be such a dangerous dessert.  It can be made very calorie-friendly by using a low-fat/whole grain brownie (No-Pudge makes a good mix), the strawberries are fine, and a spritz of light whipped cream (Reddi-Whip).  This is just too good to pass by!


  • Your favorite brownie recipe, baked and cooled for about 20 minutes
  • About a pint of sliced strawberries, macerated in about 1/4 cup sugar and 2 tablespoons orange juice
  • Whipped cream

Bake a pan of brownies and let cool for about 20 minutes.  Plate brownies and cover with strawberries and a little bit of juice.  Top with whipped cream, and just try to go back to a standard strawberry shortcake after this!

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