Just because I have started to try and eat healthier most of the time doesn’t mean I have stopped making yummy desserts!
I will never give up desserts and I’m sorry, these low cal/low fat so-called desserts (i.e. greek yogurt with honey and strawberries) just does not cut it!
Granted, one way I do cut a few calories with this dessert is to have frozen vanilla yogurt instead of real ice cream. (I prefer Mayfield)
I honestly can’t tell much of a difference.
(adapted from my friend Ann Dunn of Cullman, AL)
- 1 stick butter
- 1 cup self rising flour
- 1 ½ cup sugar (divided)
- 1 cup milk
- 3 cups strawberries, sliced
- 1 tablespoon lemon juice
Preheat oven to 350°.
Melt butter in a 2 quart casserole dish (I just put the butter in the pan and place in the oven while it preheats – but don’t let it start to bubble).
Mix flour, milk and 1 cup of sugar in a bowl and pour on top of melted butter.
In a separate bowl, toss strawberries with lemon juice and then mix in ½ cup sugar.
Pour strawberries over flour mixture.
Bake for 35-45 minutes or until golden brown.
Serve warm with vanilla ice cream.
Oh my. This is slap ‘yo mama good!!