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One of our family friends S had invited us to their place for dinner a few days ago. We had a great time family time chatting, laughing, eating and the kids had fun time playing, running around, jumping, fighting etc.

She treated us to hot and delectable Ragada Pattis. Thick gravy made with white peas, onion is cooked with aromatic spices, herbs and then poured over Potato patties/ tikki along with tamarind chutney and then garnished with raw chopped onions. This is very filling and is a complete meal by itself.

At the end of it all, for dessert she served us light and delicious low fat strawberry shortcake. Low fat dessert shell (cake) topped with chopped strawberry and whipped cream.

This reminded me so much of the heavily loaded “Strawberry Shortcake” that Dear Husband and I used to have at Braum’s many moons ago, but this was a much healthier and lighter version. I have made some modifications and here is my version.

This is my contribution to AFAM- Raspberry hosted by Dee of Ammalu’s Kitchen.

I do have to admit here that while capturing this picture, I was low on the ice cream and also the ice-cream was absorbed in the dessert shell/cake very fast. Hence serve immediately after assembling. ( see the method below).

Ingredients (serves 2 people)

  • 2 dessert shells (this is actually a low fat cake and is available in the regular grocery)
  • 5-7 raspberries (substitute with strawberry or any other fruit)
  • 2 scoops ice-cream (any flavor, I used low fat vanilla ice cream/substitute whipped cream)
  • 2 tsp sugar (optional)

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Method: 

  • Chop the fruit (strawberry/raspberry) that is being used into small pieces. I did not chop the fruit and served as it.
  • Optionally add little bit of sugar to the chopped fruit and keep aside.
  • To assemble, take a dessert shell on a serving plate.
  • Add a scoop of ice-cream, top with the choice of fruit.

 Serve immediately else the ice-cream will be absorbed by the cake/dessert shell. 

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