Lately, I have been going crazy for organic strawberries. They are great on homemade waffles, cold cereal and banana splits. I've been creating all kinds of "healthy" desserts centered around strawberries. I love the combination of something hearty paired up with delicate berries and then topped with something creamy, such as soy yogurt or coconut ice cream.
One evening I decided to make an alternative vegan version of a strawberry shortcake. I started by creating a healthy biscuit, which could replace the fatty, gluten-filled, high-caloric ones normally used. I then topped it with sliced strawberries, shredded coconut and low-fat vegan ice cream.
Here's how I created a low-fat, low-sugar biscuit, which was super yummy and tasted great the next day with low-sugar jam!