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Very Strawberry Shortcake

Prep Time :
15 min
Bake Time :
15 min
Makes :
12 servings
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This recipe is:

Strawberry Filling:

3 cups (750 mL) sliced fresh strawberries

2 tbsp (30 mL) SPLENDA® No Calorie Sweetener, Granulated

2 tsp (10 mL) balsamic vinegar 


2 1/2 cups (625 mL) reduced-fat biscuit mix

1/3 cup (80 mL) SPLENDA® No Calorie Sweetener, Granulated

1 cup (250 mL) plain fat-free yogurt

1 1/2 tsp (7 mL) vanilla extract


3/4 cup (180 mL) fat-free frozen whipped topping, thawed

12 sprigs mint sprigs


Strawberry Filling:

Stir together strawberries, 2 tbsp (30 mL) SPLENDA® Granulated and balsamic vinegar; let it stand for 1 hour, stirring occasionally. 


Preheat oven to 425 °F (220 °C).

Combine biscuit mix and 1/3 cup (80 mL) SPLENDA® Granulated in a large bowl.

Stir together yogurt and vanilla; add to dry ingredients, stirring just until moistened.

Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Pat dough to a 1/2-inch (1.25 cm) thickness. Cut with a 2 1/4-inch (5.5 cm) 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.

Nutrition Information

Amount per Serving:

Serving Size: 1 shortcake,1/4 cup strawberries (1/12 recipe)

Total Calories: 120

Calories from Fat: 5

Total Fat: 0.5 g

Saturated Fat: 0 g

Cholesterol: 0 mg

Sodium: 350 mg

Total Carbohydrates: 25 g

Fibre: 2 g

Sugars: 6 g

Protein: 4 g

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