Berries & Cream Shortcake in a Mug + More Mug Cake Recipes
If a pound cake and a pancake and a biscuit had a baby — don't question the logistics — it would taste like this shortcake. Slice it and layer it with whipped topping and berries… OOOOOOH, it’s dessert time!
Entire recipe: 207 calories, 6.5g total fat (2.5g sat. fat), 211mg sodium, 34g carbs, 3.5g fiber, 8.5g sugars, 3.5g protein
Click for WW PersonalPoints™ value*
Cook: 5 minutes or less
Cool: 10 minutes
3 tbsp. all-purpose flour
2 packets natural no-calorie sweetener
1/4 tsp. baking powder
3 tbsp. unsweetened vanilla almond milk
2 tsp. light butter
1/2 tsp. vanilla extract
1/2 cup berries, or more for topping
3 tbsp. light whipped topping (thawed from frozen)
Spray a microwave-safe mug with nonstick spray. Add flour, sweetener, and baking powder. Mix well.
Add all remaining ingredients except berries and whipped topping. Using a fork, whisk until uniform.
Microwave for 1 1/2 minutes, or until set.
Immediately run a knife along the edges to help separate the cake from the mug. Gently shake mug to release, and transfer cake to a plate. Let cool slightly, about 10 minutes.
Slice cake in half horizontally. Top the bottom slice with 1/4 cup berries and 1 tbsp. whipped topping. Repeat with remaining cake slice, 1/4 cup berries, and 2 tbsp. whipped topping.
MAKES 1 SERVING
Chew on this:
Ohhhh, goodie! Today, October 21st, is National Pumpkin Cheesecake Day. And we know we can make these Shot-Glass Pumpkin Cheesecakes any time we like… but it feels more special on a day like today.
Your friends deserve a cake break too — click "Send to a Friend" ASAP.
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