Fruit Shortcake Recipe

Fruit Shortcake

Shortcake:

Combine flour, SPLENDA® Granulated, baking powder and salt. Cut in margarine until mixture is crumbly (food processor may be used). Add milk, mixing just until moistened.

Turn out onto floured board, knead 6 to 8 times. Roll into round about 0.8-inch (2 cm) thick. Cut into rounds with 2-inch (5 cm) cutter. Place on greased baking sheet.

Bake at 425°F (220°C) for 12 to 15 minutes or until golden brown. Serve warm or at room temperature.

 
Filling:

Combine fruit and SPLENDA® Granulated. Chill until serving time.

To serve, split biscuits in half. Place bottoms on dessert plates; spoon on fruit and frozen yogurt. Top with biscuit lids. Serve immediately.

Ingredients

  • 1 1/2 cups (375 mL) all-purpose flour
  • 3 tbsp (45 mL) SPLENDA® No Calorie Sweetener, Granulated
  • 1 tbsp (15 mL) baking powder
  • 1/4 tsp (1 mL) salt
  • 1/3 cup (80 mL) margarine
  • 1/2 cup (125 mL) skim milk
  • 3 cups (750 mL) prepared fresh or canned fruit
  • 1/4 cup (60 mL) SPLENDA® No Calorie Sweetener, Granulated
  • 2 cups (500 mL) vanilla frozen yogurt

Nutrition information

per serving
Total Fat 10.00g
Total Carbohydrates 39.0g
Protein 6.00g

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