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1
Preheat oven to 400 degrees.
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2
Spoon the whole wheat pastry flour into a two cup measurer, so it doesn't pack down, level the top, then put into a medium size mixing bowl.
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3
(You could use regular whole wheat flour, but sift it before spooning into the measurer.
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4
).
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5
Add baking powder and fructose or sugar substitute and stir together.
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6
Add butter or olive oil to flour mixture and blend with pastry blender until crumbly.
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7
In a 2 cup measurer with a pour spout, measure 1/2 cup fat free half and half (or liquid coffee creamer), then add vanilla and egg and whisk togther.
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8
Pour liquid into flour and butter mixture and stir until just mixed.
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9
(Sometimes it's easier to do the last bit of mixing with your hand.
-
10
).
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11
Spray a baking pan with pan spray.
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12
Pat dough into a rectangular shape in pan, approximately 1 inch thick.
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13
(It doesn't fill a 9 by 9 square pan -- 6 by 9 would be perfect.
-
14
).
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15
Bake at 400 degrees for about 15 minutes, until lightly browned.
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16
Cool for 10-15 minutes, then cut into 9 equal squares.
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17
The berries are best if chilled before serving.
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18
Add the fructose and stir, and serve on split squares of shortcake.
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19
They can be topped with your choice of creamy toppings, if desired.
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20
(Artificial whipped cream, real whipped cream, dietetic ice cream, soy ice cream, etc.
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21
).
