Very Strawberry Shortcake
Splenda recipe
120 calories
fat 1 gram
Sat fat 0 grams
Sugar 6 grams
Protein 4 grams
- 12
Ingredients
- *
- 3 * 3 cups sliced fresh strawberries
- 2 * 2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
- 2 * 2 teaspoons balsamic vinegar
- *
- *
- 21/2 * 21/2 cups reduced-fat biscuit mix
- 1 * 1 tablespoon SPLENDA® No Calorie Sweetener, Granulated
- 1 * 1 cup plain fat-free yogurt
- 11/2 * 11/2 teaspoons vanilla extract
- 3/4 * 3/4 cup fat-free frozen whipped topping, thawed
- 12 * 12 sprigs mint sprigs
Preparation
Step 1
1.Strawberry Filling Directions: Stir together strawberries, ⅓ cup SPLENDA® Granulated Sweetener and balsamic vinegar; let stand 1 hour, stirring occasionally.
2. Shortcake Directions: Preheat oven to 425 degrees F.
3.Combine biscuit mix and ⅓ cup SPLENDA® Granulated Sweetener in a large bowl.
4.Stir together yogurt and vanilla; add to dry ingredients, stirring just until moistened.
5.Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Pat dough to a ½-inch thickness. Cut with a 2¼-inch round cutter, reusing dough scraps, if necessary. Place shortcakes on an ungreased baking sheet. Bake 12 to 15 minutes. Serve warm with sliced strawberries. Garnish, if desired.