Very Strawberry Shortcake

By barbsjustagirl

Splenda recipe

120 calories
fat 1 gram
Sat fat 0 grams
Sugar 6 grams
Protein 4 grams

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

Details

Servings 12

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.