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You don’t have to give up desserts to be heart-healthy
As we strive to reduce our risk for heart disease — and our waistlines — we often forego some of our most beloved foods, like dessert. While this is a good strategy to follow much of the time, you don’t have to exclude desserts entirely from your life. In fact, rich, decadent desserts can fit into a heart-healthy eating plan, especially when you use a little culinary know-how and portion control.
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This recipe demonstrates how simple ingredient substitutions can result in mouthwatering masterpieces that will fool even the biggest healthy dessert skeptics.
To cut the total fat and saturated fat in this dessert even further, try using regular — not light — Smart Balance® trans-free tub spread in place of butter. You’ll drop the total fat to 6 grams per serving and saturated fat to 2 grams.
For the biscuits
For the berries and cream
Make the shortcakes
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Make the berries and cream
Calories: 240
Total fat: 8 g
Saturated fat: 5 g
Trans fat: 0 g
Cholesterol: 5 mg
Sodium: 330 mg
Carbohydrates: 40 g
Dietary fiber: 4 g
Protein: 6 g
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