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Very Strawberry Shortcake
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
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.
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