Revamped Strawberry Shortcake

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I based this recipe on Eating Well's Healthy Strawberry Shortcake, but lessened the total calories per serving by 100 and the fat by 10g.

(1 serving)

Shortcake ingredients:
Dry:
-2 tbsp & 1 tsp all-purpose flour*, more for dusting
-1 tsp cornstarch*
-1 tbsp & 1 tsp whole wheat flour
-1 tsp granulated Splenda
-1/4 tsp baking powder

Wet:
-1 tsp Smart Balance original buttery spread
-1 tsp Trader Joe's goat creamy cheese (if there's no TJ's around you, opt for a reduced-fat or fat free cream cheese or Neufchatel)
-1 tsp unsweetened applesauce
-1 tsp Egg Beaters
-3/4 tsp low fat or fat free buttermilk

Strawberry topping ingredients:
-3 hulled, quartered strawberries
-1 tsp granulated Splenda

Creamy topping ingredients:
-2.5 tbsp fat free ricotta cheese
-1 tbsp fat free sour cream
-1 tbsp granulated Splenda

*If you have cake flour, use 2 tbsp and 2 tsp of that instead of using the all-purpose flour and cornstarch.

1) Preheat oven to 400 degrees Fahrenheit.

2) Put the dry ingredients in a food processor; process until it's fine.

3) Put the dry mixture into a small or medium-size bowl. Cut the Smart Balance buttery spread into quarters, and then add that to the bowl. Whisk until the butter is in little pieces.

4) Add the cream cheese; whisk with a fork until combined.

5) Add the applesauce; whisk with a fork until combined.

6) Make a well in the center and add the buttermilk and Egg Beaters; whisk with a fork until well-combined.

7) Knead the dough 2-3 times until it holds together; do not overdo it.

8) Dust the counter with the all-purpose flour. Roll the dough until it's 1/2'' thick. Cut it into two squares.

9) Put the squares on parchment paper and then onto a baking sheet. Bake for 18-20 minutes until golden brown and puffy.

10) While that's baking, hull the strawberries and quarter them. Put them in a microwave-safe bowl and mix in the Splenda. Mash a couple of times with a whisk, and heat the bowl in the microwave for 10 seconds. Remove from the microwave and mash some more with a whisk until the strawberry mixture becomes syrupy.

11) Put the ricotta and Splenda into a food processor, and process until smooth and free of lumps. Move the mixture into a small bowl and fold in sour cream. Add more Splenda to taste. Put the bowl in the freezer to chill for a little while.

12) Remove the shortcakes halves from the oven, and let them cool off. Put a little of the creamy topping on them and then top with the strawberry mixture.

13) Eat!

Calories: 219
Fat: 4g
Net carbs: 32g
Fiber: 3g
Protein: 10g