Very Strawberry Shortcake

By shelle

Ingredients

• Strawberry Filling
• 3 cups sliced fresh strawberries
• 2 tablespoons Splenda, Granulated
• 2 teaspoons balsamic vinegar
• Shortcakes
• 2 1/2 cups reduced fat biscuit mix
• 1/3 cup Splenda Granulated
• 1 cup plain fat free yogurt
• 1 1/2 teaspoons vanilla extract
• fat free frozen whipped topping, thawed

Preparation

Step 1

Strawberry Filling Directions: Stir together strawberries, 2 tablespoons SPLENDA and balsamic vinegar; let stand 1 hours, stirring occasionally
Shortcake Directions: Preheat oven to 425
1. Combine biscuit mix and 1/3 cup SPLENDA in a large bowl.
2. Stir together yogurt and vanilla; add to dry ingredients, stirring just until moistened.
3. Turn dough out into a lightly floured surface and knead 3 or 4 times. Pat dough to a 1/2 inch thickness. Cut with a 2 1/4 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.
1 shortcake with 1/4 cup strawberries has 120 Calories